Apricot Glazed Salmon with Pomegranate-Celery Relish

INGREDIENTS

for the salmon:

wild salmon filet

1 tablespoon apricot preserves

1/2-1 teaspoon harissa (depending on you spicy you like it)

2 teaspoons coconut aminos

1 teaspoon olive oil

salt

pepper

garlic powder

for the relish:

1 stalk of celery, thinly sliced

2 tablespoons pomegranate seeds

1 tablespoon finely chopped parsley

pomegranate molasses vinaigrette (you can also just use lime/lemon juice, olive oil, and honey/maple syrup)

METHOD

1. Preheat air-fryer to 425 degrees F and line a baking sheet with parchment paper.

2. Pat down salmon with a paper towel and place on baking sheet.

3. In a small bowl, combine apricot preserves, harissa, coconut aminos, and olive oil. Taste and adjust for seasoning.

4. Season with salmon with salt, pepper, and garlic powder. Brush glaze all over salmon filet.

5. Air-fry for 7-10 minutes (depending on thickness of salmon and how cooked you like your salmon).

6. While salmon cooks, combine celery, pomegranate seeds, parsley, and pomegranate molasses vinaigrette in a small bowl.

7. Remove salmon from air-fryer and garnish with pomegranate relish. Enjoy!