2In a small bowl, combine 0.5 tablespoon of olive oil, 0.5 tablespoon of Sriracha, 1 tablespoon of Dijon mustard, 1 tablespoon of hot honey, lemon pepper, and onion powder to create the salmon coating.
3Whisk the salmon coating mixture until well combined.
4Brush the salmon fillets with the coating mixture, ensuring both sides are covered.
5Place the coated salmon fillets on a baking sheet lined with parchment paper.
6Put the baking sheet with salmon into the air fryer.
7Set the air fryer to 390 degrees Fahrenheit and cook for 10 minutes.
8Add a couple of handfuls of arugula to a large bowl.
9Add two servings of cooked quinoa to the bowl with arugula.
10Sprinkle about 0.25 cup of feta cheese into the salad bowl.
11Dice the red onion and add it to the salad.
12Dice one mini cucumber and add it to the salad.
13Halve some cherry tomatoes and add them to the salad.
14In a measuring cup, prepare the salad dressing by combining 1 ounce of olive oil, 1 ounce of apple cider vinegar, 1 tablespoon of Dijon mustard, a splash of hot honey, salt, and lemon pepper.
15Whisk the salad dressing until well combined.
16Pour the dressing over the salad ingredients in the large bowl.
17Mix the salad thoroughly to distribute the dressing and ingredients.
18Once cooked, remove the salmon from the air fryer. (The video mentions cooking for 12 minutes instead of 10).
19Scoop the arugula quinoa salad into a serving bowl.
20Place a cooked salmon fillet on top of the salad.
21Grind some black pepper over the salmon and salad.
22Drizzle balsamic glaze over the salmon and salad.