Pat the salmon fillets dry with paper towels. This helps the crust crisp up and keeps the interior moist.

In a small bowl, whisk together the olive oil, lemon zest, lemon juice and chopped rosemary until well combined. You’ll smell alive citrus and herb aromas right away.

Brush the oil-citrus mixture over both sides of each fillet. Sprinkle the garlic powder, smoked paprika, sea salt and black pepper evenly over the tops and rub gently so the seasoning adheres. The paprika gives a warm red glow.

Pre-heat your air fryer to 400 °F (≈204 °C) if required by your model (if it has a pre-heat function). Arrange the salmon fillets skin-side down in the basket, leaving space between each for air circulation.

Cook for 6–8 minutes, depending on thickness, until the exterior has a faint golden crisp and the interior reads 130–135 °F (≈54–57 °C) for medium-rare or flakes easily with a fork. The exterior should crackle gently, yet the centre remain moist.

Carefully remove the fillets and let them rest for 1 minute (carry-over heat will finish them). Slide a thin spatula beneath each skin-side down fillet to lift onto plates.

Garnish with lemon slices and parsley, and if desired a small drizzle of olive oil. Serve immediately with your favourite veggie or grain.