Zest lemon in a small bowl and add olive oil and seasoning. Mix and drizzle on fish
Thinly slice lemon and place on top of fish
Bake on 400° for 10-15 minutes.
Notes
If you don’t have an airfryer, you can bake this in the oven. Baking time will be more like 20-30 minutes. I prefer the Chefman Airfryer. Chefman 6.3 Quart Digital Air Fryer+ Rotisserie, Dehydrator, Convection Oven, 8 Touch Screen Presets Fry, Roast, Dehydrate & Bake, BPA-Free, Auto Shutoff, Accessories Included, XL Family Size, Black
In a small bowl, whisk together vinegar, oil, honey and rosemary. Reserve 2 Tbsp. mixture in small custard cup and add the rest to a 1 gallon zip top bag. Add pork to bag and refrigerate for 1 hour, turning occasionally.
Coat a grill pan with cooking spray and heat to medium-high over stove. Remove pork from fridge. Remove from bag and season pork with salt and pepper. Cook in grill pan until pork is opaque and feels firm to the touch, about 5-6 minutes per side.
Meanwhile, cook peaches in grill pan over medium heat until tender and juicy, 3-5 minutes. Transfer to a plate, season with pepper and brush with reserved 2 Tbsp. marinade. To serve place a pork chop on each of 4 plates and top with 2 peach halves. Garnish with thyme leaves.
Combine the olive oil, lime juice, cilantro, chili powder, and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.
In a large salad bowl add the lettuce, jalapeño and black beans. Drizzle with the juice of half a lime (only do this if eating right away). Toss well and set aside.
In a small bowl combine the chili powder, smoked paprika, cumin, lime zest and a good pinch of salt and pepper.
Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon.
Heat a medium size skillet over medium-high heat add a tablespoon of olive oil and once hot, add the red pepper slices and a pinch of salt and pepper. Stir fry the peppers for 4-5 minutes. Remove the peppers from the pan.
Reduce the heat to medium and add another tablespoon of olive oil and add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness.
Cut the salmon into 4-6 pieces or chop into bites.
Assemble
add the red peppers to the salad bowl and toss.
Divide the salad among plates or bowls. Top each bowl with a piece of salmon. Add a few slices of avocado and drizzle with the dressing. Garnish with more cilantro.
