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The air fryer cooks salmon to perfection, giving it a slight crust on the outside while keeping the interior moist. If you don’t have an air fryer, you can bake the salmon at 400°F (200ºC) for about 10 minutes, or until the salmon reaches an internal temperature of 145°F.

Between the antioxidants in the berries and the omega-3’s in the salmon, this meal packs an anti-inflammatory powerhouse that benefits your heart (1, 2).

Active time: 10 minutes | Total time: 15 minutes

Air Fryer Salmon With Arugula-Berry Salad

Ingredients

• 1/2 tsp chili powder
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper, divided
• 1/4 tsp brown sugar
• 1/8 tsp garlic powder
• 2 4-oz. skinless salmon fillets
• Cooking spray
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 4 cups baby arugula
• 1 cup fresh raspberries
• 1 cup fresh strawberries, sliced

Directions

In a small bowl, combine the chili powder, 1/4 tsp salt and 1/8 tsp black pepper, brown sugar, and garlic powder. Sprinkle the mixture evenly over the salmon fillets.

Preheat the air fryer, if necessary, to 400°F (200°C). Coat the air fryer basket with cooking spray. Add the salmon and cook for 7–8 minutes, or until it reaches an internal temperature of 145°F.

Meanwhile, in a medium bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and the remaining 1/4 tsp salt and 1/8 tsp black pepper. Add the arugula, raspberries, and strawberries and toss gently to coat.

Serve the salmon with the salad.

Serves: 2 | Serving Size: 1 salmon fillet and about 3 cups salad

Nutrition (per serving): Calories: 439; Total Fat: 28g; Saturated Fat: 5g; Monounsaturated Fat: 13g; Polyunsaturated Fat: 5g; Cholesterol: 60mg; Sodium: 722mg; Carbohydrate: 21g; Dietary Fiber: 7g; Sugar: 10g; Protein: 26g

Nutrition Bonus: Potassium: 786mg; Iron: 11%; Vitamin A: 17%; Vitamin C: 114%; Calcium: 11%

Originally published: March 20, 2021; Updated June 2026

The post Air Fryer Salmon With Arugula-Berry Salad appeared first on MyFitnessPal Blog.

Eudaemonius posted a photo:

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This little collection of Lentil Recipes is the kind of cooking I come back to again and again. They are simple, nourishing, and full of flavor without trying too hard. Lentils are one of those ingredients that quietly do it all: they’re hearty, packed with protein, and incredibly versatile.

In this collection, I’ve gathered five of my favorite ways to cook with them. There’s a fresh, vibrant lentil salad that works just as well for a quick lunch as it does on a bigger table. The lentil fritters are golden and satisfying, perfect when you want something comforting but still wholesome. My creamy lentil soup is exactly what I make on slower days, it’s smooth, warm, and deeply comforting.

For something quicker, the lentil stir-fry comes together fast and is full of texture and flavor. And the lentil and walnut dip is a bit of a surprise favorite. It is rich, slightly nutty, and perfect with bread or veggies.

These are the recipes I actually cook at home, the ones that make lentils feel anything but boring. Simple ingredients, real food, and plenty of ways to enjoy them.

I hope these recipes find their way into your kitchen and become part of your everyday cooking, just like they are in mine.

If you try any of them, I’d truly love to see. Tag me on Instagram and share your creations with me. It always makes my day to see your versions and how you make these recipes your own.

Other collections you may like:

55 High-Protein Recipes
20 Egg Recipes for Breakfast or Brunch
30 Must-Try Cheese Appetizers
40 Delightful Tomato Recipes
70 Fall Recipes for Cozy Meals
10 Comforting Beef Recipes
25 Homemade Bread Recipes
15 Easy Dip Recipes
70 Easy 30-Minute Savory Recipes
65 Savory Dishes from around the world
25 Best Potato Recipes
10 Delightful Sweet Potato Recipes
20 Delightful Chicken Recipes
25 Sweet or Savory Pumpkin Recipes
15 Make-Ahead Appetizers
25 One Pan Meals
60 Freezer-Friendly Recipes
55 Budget-Friendly Comforting Recipes
60 Sweet Breakfasts That Aren’t Dessert

The post 5 High-Protein Lentil Recipes -Easy Vegetarian Meals appeared first on Home Cooking Adventure.

Spring always brings the urge for a reset—lighter meals, fresh produce, and recipes that feel vibrant after a winter of cozy comfort food. And while soup may feel like a cold-weather staple, the right spring soup recipes can be just as refreshing as they are nourishing.

Think vibrant greens, bright herbs, citrusy broths, and vegetable-packed bowls that celebrate the best ingredients of the season. Whether you’re craving something creamy, brothy, or protein-packed, these spring soup recipes strike the perfect balance between comforting and light—ideal for weeknight dinners or meal prep for the days ahead.

15 Spring Soup Recipes to Make This Season

From vibrant vegetable-forward soups to globally inspired broths, these recipes prove that soup doesn’t have to disappear once winter ends. Instead, spring soups embrace fresh herbs, lighter textures, and ingredients that feel bright and energizing. Consider this your seasonal inspiration for keeping soup on the menu all spring long.

Bookmark a few favorites below. Many come together quickly, and almost all taste even better the next day.

This post was last updated on March 16, 2026, to include new insights.

The post 15 Spring Soup Recipes That Feel Light, Fresh, and Cozy appeared first on Camille Styles.

Omega-3-rich salmon gets a creamy miso topping with crunchy panko bread crumbs in this easy one-pan meal. Radishes and baby bok choy cook in the same amount of time and are a unique combo, just when you were getting tired of the usual sheet pan veggies!

This is a great option for a quick, low-maintenance dinner, and it’s packed with anti-inflammatory properties from the salmon (1).

 Active time: 10 minutes | Total time: 25 minutes

Sheet Pan Miso Salmon With Baby Bok Choy

Ingredients

• Cooking spray
• 4 (5-oz./142g) salmon fillets, skin-on
• 3 tbsp mayonnaise
• 1 tbsp white miso paste
• 1 tsp lemon zest, finely grated
• 1 tsp lemon juice
• 1/2 cup (42g) whole-wheat panko crumbs
• 4 small baby bok choy, halved lengthwise (quartered if larger)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions

Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with foil and coat generously with cooking spray. Using tweezers or needle-nose pliers, remove any pin bones from the salmon fillets. Arrange the fillets skin-side down in the center of the prepared baking sheet.

In a small bowl, stir together the mayonnaise, miso paste, lemon zest, and lemon juice until smooth. Spread the mixture evenly over the top of each fillet, then gently press the panko crumbs onto the surface so they adhere.

In a medium bowl, toss the bok choy with the oil until evenly coated. Scatter the vegetables around the salmon and season with the salt and pepper. Roast, rotating the pan once halfway through, until the salmon is cooked through to an internal temperature of 145°F, about 12–15 minutes.

To serve, slide a spatula gently between the flesh and skin of each fillet — the skin should release easily from the foil. Transfer to plates, discarding the skin, and serve immediately.

Serves: 4 | Serving Size: 1 salmon fillet, 2 bok choy halves

Nutrition (per serving): Calories: 445; Total Fat: 31g; Saturated Fat: 6g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 11g; Cholesterol: 82mg; Sodium: 569mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 3g; Protein: 32g

Nutrition Bonus: Vitamin D: 156%; Calcium: 11%; Iron: 9%; Potassium: 908mg; Vitamin A: 94%; Vitamin C: 56%

The post Sheet Pan Miso Salmon With Baby Bok Choy appeared first on MyFitnessPal Blog.

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