Preheat the air fryer to 400°F (200°C) for about 3-5 minutes.
- Prepare the salmon fillets by brushing them with 1 tablespoon of olive oil. Season with salt, pepper, garlic powder, lemon zest, oregano, and paprika. Set aside.
- In a separate bowl, toss the zucchini, red bell pepper, and cherry tomatoes with 1 tablespoon of olive oil, dried thyme, salt, and pepper.
- Place the salmon fillets in the air fryer basket, skin-side down (if using skin-on salmon), and arrange the vegetables around the salmon. Try to leave some space between the salmon and veggies to allow air to circulate and cook everything evenly.
- Air fry the salmon and vegetables for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F). The vegetables should be tender and slightly crispy.
- Carefully remove the salmon and vegetables from the air fryer and serve immediately, garnished with extra lemon wedges or fresh herbs if desired.