Preheat air fryer to 400 degrees. The instructions on your air fryer will say how long it needs to preheat. Once you set it, pull out the salmon and pat dry with paper towels.
While the air fryer preheats, add the paprika, garlic powder, onion powder, 1 teaspoon salt black pepper, and thyme to a small bowl. Mix until combined. If the air fryer isn’t done preheating after you make the seasoning, start to chop the vegetables.
Sprinkle the top of the salmon with the blackenening seasoning. It may seem like a lot, but trust me, you’ll want every bit of it!
Spray the bottom of the air fryer with olive oil spray. Place 3-4 salmon filets in the air fryer. Don’t overcrowd the air fryer, because we want the salmon to get super crispy, it’s important there is space in between each filet. If needed, work in two batches. I can fit three to four comfortably in mine. Spray the top of the salmon with olive oil spray and set the timer for eight minutes. The salmon is done when it flakes easily with a fork and the top is ultra crispy. If you need to check the temperature it should be 125 degrees (medium) to 140 degrees (well done).
While the salmon cooks, make the slaw. Finish chopping all the veggies. Add the lemon juice, dijon, honey, and remaining 1/4 teaspoon salt to the bottom of small bowl. Slowly whisk in olive oil. Season to taste with salt and pepper. Add the snap peas, dill, parsley, and green onion to a large bowl. Toss to combine. Add about half of the vinaigrette. Toss. If needed add more to suite taste. Season to taste with salt and pepper. If using, gently crumble the goat cheese into the salad. Toss just until it’s combined so you don’t smash the goat cheese.
Spoon a little bit of the salad on your plate. Top with a piece of salmon. Spoon more of the salad on top. Drizzle with extra vinaigrette. Garnish with extra dill, parsley, and goat cheese. Enjoy!