Directions

1. Open the Bravo door. Place air fry basket on cooking rack and place into position 3, and enamel baking pan on cooking rack position 1. Press On/Off to turn on the Bravo. Press Preset then turn Start/Pause dial to select Preset 58. Press Start/Pause to begin the preheating AIR FRYING 425 ̊F.
2. While the Bravo is preheating. Place trimmed asparagus spears in a bowl and drizzle olive oil over the top. Season with salt and pepper, then toss.
3. Rub each salmon filet with olive oil and season with paprika, salt, and pepper. Insert Probe into the side of one of the salmon filets.
4. Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown, and beep once. Open the bravo door, place the seasoned asparagus and salmon side by side on the air fry basket on the cooking rack.
5. Close the Bravo door. To begin AIR FRYING 425 ̊F to Probe Internal Temperature 110 ̊F. The Bravo will Beep twice, three times, open the Bravo door and remove salmon leaving the Probe in to monitor carryover cooking to 130°F. When the carryover target temperature is reached, the Bravo will beep three times and display “End”.
6. Serve the salmon and asparagus with fresh lemon wedges on side.