day 41 of my salad series is a pesto broccolini salad with panko-crusted salmon, parmesan, and almonds! 🥦<br /><br />recipe (makes 1 serving)<br />1. cut 4 oz salmon into 1” thick cubes<br />2. crack 1 egg into a small bowl and whisk<br />3. to a medium mixing bowl add 1/2 cup panko bread crumbs, 1/2 tbsp oregano, 1/4 tsp sea salt, and 1/2 tsp black pepper<br />4. take each cube of salmon and dip first into egg wash, and then into seasoned panko breadcrumbs<br />5. place breaded salmon cubes into an air fryer basket and spray with olive oil<br />6. bake in air fryer at 390F for 12-14 mins until salmon is fully cooked<br />7. while the salmon cooks, heat a large pan with 1 tsp olive oil<br />8. add 8-10 broccolini stalks to the pan and saute for 5-8 mins<br />9. drizzle 1 tbsp of pesto onto broccolini and chop into bite-sizes pieces<br />10. add chopped broccolini to a large bowl to plate your salad<br />11. top with 1 tbsp shaved parmesan, 2 tbsp almonds, and crispy salmon pieces<br />12. option to add more pesto for serving, and enjoy
