Air-Fried Sumac Salmon with Grilled Halloumi & Courgette Ribbons

Gluten-FreeHigh ProteinLow Carb

A 470-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 (100g each) salmon fillets, skin on or off
• 1 tbsp olive oil
• 1 tsp sumac
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 100g halloumi cheese
• 1 medium courgette (approx. 200g)
• 1 lemon (for juice and wedges)
• Fresh mint leaves, for garnish (optional)

Instructions

1. Prep: Preheat the air fryer to 200°C (400°F). Slice the halloumi into 0.5cm thick pieces. Using a vegetable peeler, create long ribbons from the courgette.
2. Pat the salmon fillets dry. In a small bowl, mix 1/2 tbsp olive oil, sumac, garlic powder, salt, and pepper. Rub this mixture evenly over both salmon fillets.
3. Place the seasoned salmon in the air fryer basket. Air fry for 10-14 minutes, or until cooked through and flaky, depending on thickness.
4. While the salmon cooks, heat a grill pan or non-stick pan over medium-high heat. Brush the halloumi slices lightly with the remaining 1/2 tbsp olive oil and grill for 2-3 minutes per side, until golden brown and tender. Immediately after, lightly grill the courgette ribbons for 1-2 minutes per side until slightly softened with char marks.
5. Squeeze fresh lemon juice over the cooked salmon, halloumi, and courgette ribbons.
6. Divide the salmon, halloumi, and courgette ribbons between two plates. Garnish with fresh mint leaves and a lemon wedge, if desired.