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30 Minutes or Less

Air Fryer Salmon Patties with Creamy Dill Sauce

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overhead image of air fryer salmon patties on a platter.

Quick, easy, and full of flavor – air fryer salmon patties with a creamy dill sauce! The perfect healthy, gluten-free, and dairy-free dinner recipe. Comes together in a few simple steps, and in just 15 minutes!

Overhead image of air fryer salmon patties on a plate over rice and lettuce with creamy dill sauce on top.

What You’ll Need to Make Air Fryer Salmon Patties

Canned Salmon – I used two cans of wild sockeye salmon in my patties, but any canned salmon will work. Canned salmon is an easy addition to this already super easy meal. It’s also a great source of lean protein, vitamin B12, iron, potassium, and vitamin D. However, these air fryer salmon patties are so delicious, no one will ever guess how healthy they are!

Breadcrumbs – I used gluten-free panko breadcrumbs, but any unflavored/unseasoned breadcrumbs will taste great! Panko breadcrumbs are lighter and will yield a crispier patty. Or, if you don’t have breadcrumbs, you can use 1/3 cup of almond flour in its place.

Mayonnaise – This creamy condiment comes in handy in both the salmon patties and the creamy dill sauce. If not a mayo fan, you can use unsweetened greek yogurt instead!

creamy dill sauce being poured over air fryer salmon patties.

Tips and Tricks

  • For an even crisper salmon patty, coat the outside in additional breadcrumbs. Then, place in the air fryer and coat with a drizzle of oil before cooking. The end result will be golden brown, soft on the inside, and crispy on the outside air fryer salmon patties!
  • Enjoy this recipe however you’d like. I served mine over lettuce and rice, with a drizzle of that creamy dill sauce. Though these would also taste amazing as a salmon burger between two buns!
overhead image of air fryer salmon patties on a platter.

Adjust This Recipe To Your Dietary Needs

Make it Egg-Free: While I haven’t tested this option myself, you may be able to replace the eggs in this recipe with flax eggs. Or, try this Bob’s Red Mill Egg Replacer as a substitute. Also, be sure to use an egg-free mayo!

Make it Gluten-Free: For a gluten-free dinner recipe, use gluten-free breadcrumbs like I did! Then, serve these air fryer salmon patties over a bed of your favorite veggies and rice.

Air Fryer Salmon Patties with Creamy Dill Sauce
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Air Fryer Salmon Patties with Creamy Dill Sauce

0 from 0 votes
Recipe by Samantha Course: Dinner, LunchDifficulty: Easy
Servings

8

salmon patties
Prep time

5

minutes
Cooking time

8

minutes
Total time

13

minutes

Quick, easy, and full of flavor – air fryer salmon patties with a creamy dill sauce! The perfect healthy, gluten-free, and dairy-free dinner recipe. Comes together in a few simple steps, and in just 15 minutes!

Ingredients

  • 2 (7.5 ounce) cans canned salmon, drained

  • 2 eggs

  • 1/2 cup breadcrumbs, I used gluten-free panko breadcrumbs

  • 2 tablespoons mayonnaise

  • 1 green onion, finely chopped

  • 1 tablespoon fresh dill, chopped

  • 1/2 teaspoon paprika

  • 1/4 teaspoon salt

  • For the dill sauce:

  • 1/2 cup mayonnaise

  • 1-2 tablespoons lemon juice

  • 3 tablespoons fresh dill, chopped

Directions

  • Mix together all salmon patty ingredients in a large bowl until fully combined.
  • Scoop ¼ cup of the mixture into the palms of your hands and gently form a 1-inch thick patty. Repeat this process with remaining mixture, should form 8 salmon patties.
  • Lightly grease air fryer tray or basket, then place salmon patties into the air fryer and cook at 390° Fahrenheit for 8 minutes, pausing to flip halfway through.
  • Make the dill sauce by adding all ingredients to a small bowl and whisking until smooth, then spoon over salmon patties.

Recipe Video

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Dairy-Free

“Cheesy” Vegan Enchiladas

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overhead image of vegan enchiladas in a baking dish

Wholesome and comforting vegan enchiladas! Stuffed with mushrooms, black beans, an easy homemade enchilada sauce, and finished off with creamy vegan queso. It doesn’t get any cozier or more delicious than these “cheesy” vegan enchiladas!

close-up image of vegan enchiladas in a baking dish

What You’ll Need To Make Vegan Enchiladas

Tomato Paste – The key to a rich and creamy enchilada sauce is tomato paste. The concentrated flavor in tomato paste gives our sauce an extra tangy and intense taste.

Vegetable Broth – Most homemade enchilada sauces are made with chicken broth, but to keep ours plant-based, we use vegetable broth instead. Vegetable broth contributes an additional hint of flavor to this already super flavorful recipe. If you don’t have vegetable broth, you can use two cups of water in its place.

Mushrooms – Finely chopped mushrooms provide our vegan enchiladas with a “meaty” texture! I personally love mushrooms, and add them to many of my vegan recipes. They’re a healthy, delicious, and versatile source of plant-based protein. However, if you don’t enjoy mushrooms, you can use 1/2 cup of cooked lentils instead.

Black Beans – Our other source of protein is a can of drained and rinsed black beans! They, similar to mushrooms, give this meatless dinner recipe a heartier texture.

Tortillas – Feel free to use any tortillas you’d like! Corn tortillas or flour tortillas are the standard, but grain-free tortillas taste delicious as well. Though regardless of the type of tortillas you use, make sure they’re no larger than 8-inches. This way, once rolled they’ll fit perfectly in a 9×13-inch baking dish.

Vegan Cashew Queso – The secret ingredient to our “cheesy” vegan enchiladas is half a cup of my vegan cashew queso! It’s super quick and easy to take, coming together in under 10 minutes. While highly recommended, you can make this recipe without the vegan queso if you’d prefer.

overhead image of vegan enchiladas in a baking dish with cilantro and limes on the side

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: For gluten-free enchiladas, use corn tortillas instead of flour tortillas. Also, be sure the corn starch you’re using in the enchilada sauce is also gluten-free.

Make it Paleo: These vegan enchiladas are very easily made paleo as well! To do this, replace the corn starch with arrowroot starch and black beans with diced, then roasted sweet potatoes. Also, use your favorite paleo tortillas, such as Siete Almond Flour Tortillas for rolling your enchiladas.

Add Cheese: If not vegan or dairy-free, finish this dinner recipe off with a sprinkling of your favorite shredded cheese right before baking!

“Cheesy” Vegan Enchiladas

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Intermediate
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Wholesome and comforting vegan enchiladas! Stuffed with mushrooms, black beans, an easy homemade enchilada sauce, and finished off with creamy vegan queso. It doesn’t get any cozier or more delicious than these “cheesy” vegan enchiladas!

Ingredients

  • For the enchilada sauce:

  • 3 tablespoons olive oil

  • 2 tablespoons corn starch

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon salt

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1 teaspoon apple cider vinegar

  • 6 ounces tomato paste

  • 2 cups vegetable broth

  • For the filling:

  • 1 tablespoon olive oil

  • 4 ounces (1/2 cup) mushrooms, finely chopped

  • 1 bell pepper, finely chopped

  • 1/2 yellow onion, finely chopped

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 teaspoon garlic powder

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon salt

  • For the enchiladas:

  • 8 8-inch tortillas

  • 1/2 cup vegan cashew queso, optional

Directions

  • Preheat oven to 350° Fahrenheit.
  • Make the enchilada sauce by whisking together olive oil and corn starch in a large skillet over medium heat, until starch has fully dissolved.
  • Add in the chili powder, cumin, salt, onion powder, and garlic powder, cook for 2 minutes.
  • Pour in apple cider vinegar, tomato paste, and vegetable broth, then reduce heat to low and simmer for 5 minutes or until sauce has thickened.
  • Prepare the filling by heating olive oil in a separate large skillet over medium heat. Add in mushrooms, bell pepper, and yellow onion, cook for 3-5 minutes or until veggies are tender.
  • Add in black beans, garlic powder, cumin, paprika, salt, and ½ cup of enchilada sauce you made earlier. Stir and cook for 2 minutes, then remove from heat.
  • Roll enchiladas by placing ¼ cup of filling mixture in the center of each tortilla, ten rolling tortilla around filling to seal. Repeat this process until all 8 tortillas are stuffed and rolled.
  • Spoon half homemade enchilada sauce into the bottom of a large baking dish. Then, place all 8 enchiladas on top of sauce with the seam side facing down.
  • Top with remaining enchilada sauce, then vegan cashew cheese if using. Bake for 20-25 minutes or until bubbly.

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30 Minutes or Less

Air Fryer Butternut Squash (Sweet or Savory Option!)

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Air Fryer Butternut Squash

This Air Fryer Butternut Squash recipe is really simple to make and much quicker than using the oven! Perfect for weeknight dinners, use an air fryer to cook your butternut squash. Choose from sweet or savory seasoning options!

Air Fryer Butternut Squash

What is an Air Fryer?

I’m sure most of you know what an air fryer is, since it’s all anyone raves about now! But on the off chance you don’t, an air fryer uses convection heating to circulate air around your food. The food is held inside in a basket and a fan rapidly moves air around the food. It’s a great way to get that crispy, fried texture without a lot of additional fat. Air fryers use little to no oil to get the same effect as traditional deep frying.

Air Fryer vs. Oven – Why Use One Over The Other?

Conventional ovens work differently than air fryers because they produce heat by gas or electric. The heat is slowly dispersed through the oven over time. That’s why it takes a lot longer to cook food in the oven. On the other hand, air fryers use rapid air technology to create heat, which helps them heat up much more quickly. That small size helps them circulate the heat more evenly, crisping up your food without hot spots. Both are great ways to cook your food. Sometimes an air fryer is the better option if you want something done quickly.

MAIN INGREDIENTS NEEDED TO MAKE THIS Air Fryer Butternut Squash

  • Butternut Squash

  • Oil – Vegetable or Avocado

  • For Sweet Butternut Squash – Cinnamon & Brown Sugar

  • For Savory Squash – Salt, Paprika, and Garlic Powder

Tips To Follow When Making Butternut Squash in an Air Fry

  • First things first…you need to cut the squash into cubes for this recipe. If you aren’t sure how to properly (and safely) do that, you should totally check out my recent post explaining how to cut butternut squash!

  • Don’t forget to pre-heat your air fryer to ensure even cooking! If your air fryer does not have a pre-heat setting, turn it to the desired temperature (in this case, 390 degrees F) and allow it to run for around 3 minutes before placing your food in.

  • Remember to shake! When air frying smaller items you’ll want to shake the basket every so often to ensure even cooking. Once you open the basket to shake, the air fryer will temporarily pause but will resume cooking your food at the same temperature once you return the basket.
Air Fryer Butternut Squash (Sweet or Savory Option!)
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Air Fryer Butternut Squash (Sweet or Savory Option!)

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

30

minutes

This Air Fryer Butternut Squash recipe is really simple to make and much quicker than using the oven! Perfect for weeknight dinners, use an air fryer to cook your butternut squash. Choose from sweet or savory seasoning options!

Ingredients

  • 4 Cups Butternut Squash (cubed)

  • 1 Tablespoon Vegetable or Avocado Oil

  • For Sweet Squash:

  • 1 Teaspoon Cinnamon

  • 1 Tablespoon Brown Sugar

  • For Savory Squash:

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Paprika

  • 1/2 Teaspoon Garlic Powder

Directions

  • Place cubed squash in air fryer tray or basket then drizzle with oil and toss squash to evenly coat.
  • Pick either the sweet or savory squash ingredients and sprinkle in those respective seasonings. Give squash another quick toss before cooking at 390° Fahrenheit for 20 minutes, pausing to shake tray/basket halfway through. 

Recipe Video

Notes

  • Storage: Store cooked squash in an airtight container in the fridge for 3-5 days.

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Appetizers

Vegan Acorn Squash Soup With Chickpeas (Gluten-Free)

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Vegan Acorn Squash Soup

This healthy vegan acorn squash soup with chickpeas recipe offers a sweet and savory flavor that makes a delicious and filling Fall recipe – perfect to cook for the holidays or for a healthy weeknight dinner!

Vegan Acorn Squash Soup

Squash is one of the ultimate Fall staple veggies that can be used in so many ways, including in this vegan soup! This recipe pairs perfectly with main holiday dishes (ham, turkey, etc), but it’s also a great choice for a healthy weeknight dinner. And did you know there are soo many benefits to eating acorn squash?! They have a ton of nutrients such as fiber, vitamin C, potassium, and magnesium. It’s also packed with antioxidants!

All in all, this vegan acorn squash soup is a delicious Fall comfort food that can be made just for you, or for the whole family. Now lets get cooking!

WHAT YOU NEED TO MAKE VEGAN ACORN SQUASH SOUP

  • Acorn Squash – This is the main staple to this decadent dish. Don’t forget to slice it in half and remove the seeds!

  • Vegetable Broth – Using a flavorful broth is key to making this soup extra delicious.

  • Fresh Thyme – Commonly used in soups and sauces, Thyme adds a sharp, minty layer of flavor without being overwhelming.

  • Coconut Milk – This acorn squash soup uses full-fat coconut milk, but other non-dairy milks such as soy, almond or oat milk would complement the nuttiness of the squash, as well.

  • Chickpeas – Chickpeas are high in protein and they’re tossed with a few spices and some olive oil. After baking, they become wonderfully crisp and flavorful. The perfect addition to add on top of this soup.

Adjust This Recipe to Your Diet

  • Non-Vegan: If you’re not following a vegan diet, you can add crumbled cheese on top or a scoop of plain Greek yogurt or sour cream.

  • Dairy: If you want a creamier soup, and aren’t strict on making this recipe dairy-free, use regular full-fat milk.

TIPS ON MAKING VEGAN ACORN SQAUSH SOUP

  • When removing the seeds from the squash, don’t use a spoon! Well, you can, but to make it easier, if you have a portion scooper or melon baller it’s going to make your life a whole lot easier. The deeply rounded shape of the scoop will help prevent the squash seeds from hitting the walls, floor, or you!

  • If you want a more intense flavor, use fresh sage instead of thyme.
Acorn Squash Soup (Vegan, Gluten-Free)
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Acorn Squash Soup (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: SoupsCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

300

kcal
Total time

1

hour 

This healthy vegan acorn squash soup with chickpeas offers a sweet and savory flavor that makes a delicious and filling Fall recipe – perfect to cook for the holidays or for a healthy weeknight dinner!

Ingredients

  • 2 whole acorn squash, sliced in half and seeds removed

  • 2 tablespoons olive oil, divided

  • 2 teaspoons salt

  • 1 yellow onion, chopped

  • 1 cup carrots, chopped

  • 3 garlic cloves, minced

  • 3 cups vegetable broth

  • 8-10 sprigs fresh thyme

  • 1 bay leaf

  • 1 cup full-fat coconut milk

  • For the crispy chickpeas:

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ¼ teaspoon cumin

  • ¼ teaspoon black pepper

Directions

  • Preheat oven to 350° Fahrenheit.
  • Brush orange inside of acorn squash with 1 tablespoon of olive oil, then sprinkle evenly with 1 teaspoon salt.
  • Transfer squash to a baking sheet with the inside flesh facing up and bake for 45 minutes or until very soft.
  • While the squash bakes, heat 1 tablespoon olive oil in a large pot over medium heat. Once hot, add in the onion, carrots, garlic, and 1 teaspoon salt – cook for 5-8 minutes or until soft.
  • Scoop acorn squash flesh from skin and add to the pot along with vegetable broth, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes.
  • Remove soup from heat and let cool slightly, then remove thyme stems and bay leaf before transferring to a blender in batches until completely smooth.
  • Transfer soup back to pot then stir in the coconut milk. Taste and adjust any seasoning as desired.
  • For the chickpeas:
  • Pat chickpeas dry with a dish towel then transfer to a baking sheet.
  • Drizzle chickpeas with olive oil, salt, smoked paprika, garlic powder, cumin, and black pepper. Toss chickpeas to evenly coat in oil and spices.
  • Bake chickpeas for 30 minutes, removing once to shake the pan. Top finished acorn squash soup with crispy chickpeas!

Recipe Video

Notes

  • Storage: Acorn squash soup will keep for up to 5 days covered in the refrigerator. Reheat over medium-low heat in a saucepan, or in the microwave until warmed. 
  • Freezer: This soup will also freeze well for up to 3 months in freezer-safe sealed containers.

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30 Minutes or Less

Paleo Chicken Nuggets + Healthy Honey Mustard (GF/DF)

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Paleo Chicken Nuggets Recipe

These paleo chicken nuggets are incredibly crispy on the outside and juicy on the inside. Impressively simple to make, this recipe is the healthier answer to your fast food craving. And don’t forget the healthy honey mustard – it’s just four ingredients and the PERFECT companion to these paleo chicken nuggets!

Paleo chicken nuggets are finally here! I’ve actually been making this recipe for months, fine-tuning it every time. I’m a firm believer in chicken nuggets always having a place in our lives. They’re not just to enjoy throughout childhood, but adulthood too …and eventually senior-hood.

I also have a secret for how to eat these paleo chicken nuggets that makes them just a little more grown-up. I make a double batch at the beginning of the week, and throw them in all my salads as a crispy, delicious protein! Now I will say, if you plan on doing the same, to reheat these chicken nuggets I highlyyyy recommend warming them up in the oven as apposed to the microwave. The microwave makes these a little soggy, whereas the oven keeps the outside layer nice and crunchy. To do this, set your oven to 400° Fahrenheit and heat your paleo chicken nuggets on a baking sheet for 5-10 minutes or until they’re warm throughout.

And of course, you can enjoy these nuggets anyway you’d like! Another favorite method of mine is serving them with my air fryer sweet potato fries. I also included a BONUS healthy honey mustard recipe for you guys below. Paleo chicken nuggets, air fryer sweet potato fries, and healthy honey mustard is a killer combo. It honestly tastes like you ordered fast food for dinner, but is WAY HEALTHIER.

What You Need To Make Paleo Chicken Nuggets and Healthy Honey Mustard

Almond Flour – If you don’t already have a bag of almond flour in your cabinet, I highly recommend you go out and buy one. I use almond flour in a TON of my recipes, and not just the paleo ones. It’s a great gluten-free and paleo flour substitute, and that’s exactly how we use it in these paleo chicken nuggets.

Tapioca Starch – Another item I highly recommend you pick up next time you’re at the grocery store. Tapioca starch is a great item to have if you intend to cook more paleo recipes. It can act as a substitute to corn starch and since almond flour alone can be kind of dense, tapioca starch really helps to lighten up the crispy coating.

Dijon Mustard – Well, obviously! Dijon is my personal favorites of all the mustards. In my eyes, it’s a more mature yellow mustard. I wouldn’t recommend subbing a different kind of mustard for the dijon in this recipe. Dijon adds a little spice, helping this healthy honey mustard tasting almost identical to your regular ole’ honey mustard.

Paleo Chicken Nuggets + Healthy Honey Mustard (GF/DF)
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Paleo Chicken Nuggets + Healthy Honey Mustard (GF/DF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: American
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

These paleo chicken nuggets are incredibly crispy on the outside and juicy on the inside. Impressively simple to make, this recipe is the healthier answer to your fast food craving. And don’t forget the healthy honey mustard – it’s just four ingredients and the PERFECT companion to these paleo chicken nuggets!

Ingredients

  • For the chicken nuggets:

  • 1 1/2 Pounds Chicken Breast, see Notes

  • 1 Egg

  • 1 Cup Almond Flour

  • 1/4 Cup Tapioca Starch

  • 1 Teaspoon Paprika

  • 1/2 Teaspoon Garlic Powder

  • 1/2 Teaspoon Onion Powder

  • 1/2 Teaspoon Black Pepper

  • 2 Teaspoons Salt, divided

  • For the healthy honey mustard:

  • 1/4 Cup Dijon Mustard, see Notes

  • 1/4 Cup Honey

  • 2 Tablespoons Olive Oil

  • 1 Tablespoon Lemon Juice, see Notes

Directions

  • Cut chicken into bite-sized chunks and sprinkle with 1 teaspoon of salt.
  • In a small bowl, whisk together the egg and set aside.
  • In a separate bowl, mix together the almond flour, tapioca starch, paprika, garlic powder, onion powder, black pepper, and remaining 1 teaspoon of salt.Paleo Chicken Nuggets Process Photo 3
  • Using one hand, place each piece of chicken into the egg, then with the other hand, dredge chicken in the flour mixture.Paleo Chicken Nuggets Process Photo 4
  • To fry: Heat 1/4 cup of oil in a pan over medium/high heat. Working in batches, as to not overcrowd the pan, fry each chicken nugget for 2-3 minutes per side or until cooked through.
    OR
    To bake: Preheat your oven to 425° Fahrenheit, place nuggets on a greased baking sheet and bake for 10-12 minutes, flipping halfway through.Paleo Chicken Nuggets Process Photo 5
  • For the healthy honey mustard:
  • Add all honey mustard ingredients to a bowl and whisk until combined.Healthy Honey Mustard Process Photo

Notes

  • Chicken Breast: You’ll be cutting the chicken into bite-sized chunks in the first step of this recipe. I usually cut mine between 2-3 inches big. However, you can definitely cut your chicken into whatever shape/sized you’d like, just take that into consideration when you’re frying or baking your nuggets.
  • Dijon Mustard: I would not recommend subbing any other type of mustard, dijon works BEST in this recipe.
  • Lemon Juice: You can use apple cider vinegar or white vinegar instead of lemon juice, if you’d like.

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