Air Fried Italian Cream Cheese Strawberry Bruschetta Salmon

Name: Air Fried Italian Cream Cheese Strawberry Bruschetta Salmon
Ingredients: 1 4-6 oz wild caught red sockeye salmon; Garlic avocado oil spray (substitute any oil you use); 2 Tbsp cashew cream cheese (substitute any type of cream cheese you use); 2 Tbsp Italian Nut crumbs (substitute Italian bread crumbs, panko bread crumbs); 2 Tbsp strawberry mint bruschetta; Spray wild caught salmon with garlic avocado oil spray; Add an even layer of cashew cream cheese on top of salmon; Top with Italian nut crumbs; Add to a greased air fryer dish and bake 380 for 12 minutes; Top with fresh strawberry mint bruschetta; 1 1/2 cups diced strawberries; 1/3 cup diced Mint; 2 Tbsp Olive oil; 1/2 Tbsp Celtic sea salt; 1 tbsp balsamic vinegar; Add the diced strawberries (mint, olive oil, fleur de sel salt, balsamic vinegar to a bowl and mix); Refrigerate for at least 30 minutes before serving

melissashealthykitchen.com

Strawberry bruschetta air fried salmon: If you are looking for a light and refreshing meal to make this summer, then this air fried Italian cream cheese strawberry bruschetta salmon is a must! First...

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Cooking tools:

Air fryer
Oven
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Baking dish
Plate
Refrigerator

Ingredients

1 4-6 oz wild caught red sockeye salmon
Garlic avocado oil spray (substitute any oil you use)
2 Tbsp cashew cream cheese (substitute any type of cream cheese you use)
2 Tbsp Italian Nut crumbs (substitute Italian bread crumbs, panko bread crumbs)
2 Tbsp strawberry mint bruschetta
Spray wild caught salmon with garlic avocado oil spray
Add an even layer of cashew cream cheese on top of salmon
Top with Italian nut crumbs
Add to a greased air fryer dish and bake 380 for 12 minutes
Top with fresh strawberry mint bruschetta
1 1/2 cups diced strawberries
1/3 cup diced Mint
2 Tbsp Olive oil
1/2 Tbsp Celtic sea salt
1 tbsp balsamic vinegar
Add the diced strawberries (mint, olive oil, fleur de sel salt, balsamic vinegar to a bowl and mix)
Refrigerate for at least 30 minutes before serving