Use paper towels to thoroughly dry the salmon fillet before air frying—this removes surface moisture and ensures a perfectly crispy exterior while keeping the interior moist and tender.

Start salmon at 380°F for 8 minutes before adding asparagus, which only needs 5 minutes—this prevents overcooked asparagus while ensuring the salmon reaches optimal doneness at 145°F internally.

Place salmon skin-side down in the center and arrange asparagus around it in a single layer without crowding, allowing hot air to circulate evenly for uniform cooking on all sides.

Toss asparagus with olive oil and your seasonings 5 minutes before cooking, while the salmon cooks first—this ensures the seasonings adhere properly and the spears develop light char marks.

Add fresh lemon zest and a squeeze of juice immediately after air frying to brighten all the flavors and cut through the richness of the salmon oil for a restaurant-quality finish.