3 Fall Protein Packed & Low-Carb Air Fryer Dinners

As fall rolls in, the crisp air and seasonal vegetables inspire hearty, nutritious meals that nourish the body and soul. Here in the Hamptons, we have no shortage of local farm stands filled with fresh produce and homemade treats, for us Serene Green is a short walk to fresh finds. If you’re looking for quick, low-carb dinners packed with protein, healthy fats, and fresh herbs, the air fryer is your best friend! Our most used appliance in our house. These recipes feature the best fall veggies, keeping the carbs low while providing high protein and delicious flavors. Let’s dive into three air fryer dinners that are perfect for chilly autumn evenings!

1. Air-Fried Herb-Crusted Salmon with Roasted Brussels Sprouts and Butternut Squash

This dish combines rich, omega-3-packed salmon with fiber-filled Brussels sprouts and antioxidant-rich butternut squash. Fresh herbs add a fall flavor burst while keeping it light and healthy.

Ingredients:

• 2 salmon filets
• 1 cup Brussels sprouts, halved
• 1 cup butternut squash, cubed
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• Lemon wedges (optional)

Instructions:

1. Prep the veggies: Toss Brussels sprouts and butternut squash in 1 tablespoon of olive oil, salt, pepper, and half of the chopped rosemary and thyme.
2. Air fry the veggies: Place the veggies in the air fryer basket and cook at 375°F (190°C) for 15-20 minutes, shaking the basket halfway through until tender and golden.
3. Prep the salmon: Rub the salmon filets with olive oil, garlic, the remaining herbs, salt, and pepper.
4. Air fry the salmon: Place the salmon filets in the air fryer (you can put them on top of the veggies after they’ve been cooking for 10 minutes). Cook the salmon for 8-10 minutes at 375°F until the fish flakes easily with a fork.
5. Serve: Plate the salmon with the roasted Brussels sprouts and butternut squash. Garnish with fresh lemon wedges for added brightness.

2. Air-Fryer Chicken Thighs with Crispy Kale and Roasted Cauliflower

This protein-packed dinner is rich in healthy fats thanks to juicy chicken thighs. Paired with nutrient-dense kale and fiber-rich cauliflower, it’s a low-carb meal that’s as satisfying as it is nutritious.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 bunch kale, stems removed and torn into large pieces
• 1 small head cauliflower, cut into florets
• 2 tbsp avocado oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Season the chicken: Rub the chicken thighs with avocado oil, smoked paprika, garlic powder, salt, and pepper.
2. Air fry the chicken: Place the chicken thighs in the air fryer, skin side up, and cook at 400°F (200°C) for 18-20 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
3. Prep the veggies: While the chicken is cooking, toss the cauliflower florets with avocado oil, salt, and pepper. For the kale, massage it with a little avocado oil and sprinkle with salt.
4. Air fry the cauliflower: Once the chicken is done, set it aside. Add the cauliflower to the air fryer and cook at 375°F (190°C) for 10-12 minutes, until golden brown and tender.
5. Air fry the kale: In the last 5 minutes, add the kale to the air fryer basket with the cauliflower and cook until crispy.
6. Serve: Plate the chicken thighs with the crispy kale and roasted cauliflower, garnishing with fresh parsley for a herby finish.

3. Air-Fried Turkey Meatballs with Roasted Zucchini and Pumpkin Seeds

This fall-inspired, protein-packed dish features savory turkey meatballs paired with roasted zucchini and crunchy pumpkin seeds for healthy fats. It’s light yet hearty, with seasonal flavors in every bite.

Ingredients:

• 1 lb ground turkey
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• 1 zucchini, sliced
• 2 tbsp olive oil
• 2 tbsp pumpkin seeds
• Salt and pepper to taste

Instructions:

1. Make the meatballs: In a bowl, combine ground turkey, egg, almond flour, Parmesan, basil, oregano, salt, and pepper. Mix until well combined and form into 12 meatballs.
2. Air fry the meatballs: Place the meatballs in the air fryer and cook at 375°F (190°C) for 12-15 minutes, turning halfway through until golden brown and cooked through.
3. Prep the zucchini: Toss the zucchini slices with olive oil, salt, and pepper. Add the pumpkin seeds for an extra crunch.
4. Air fry the zucchini: Once the meatballs are done, set them aside. Place the zucchini and pumpkin seeds in the air fryer and cook at 375°F (190°C) for 8-10 minutes until tender and lightly browned.
5. Serve: Plate the turkey meatballs alongside the roasted zucchini and pumpkin seeds, and enjoy this fall-flavored, low-carb dinner!