Air Fryer Dog Food Made With Pumpkin and Salmon for Picky Eaters - Simple, Fresh, and Flavorful

Fresh salmon fillets (skin-on or skinless, bones removed; about 1 pound)
Plain pumpkin puree (not pumpkin pie filling; 1 cup)
Cooked brown rice or cooked quinoa (1–2 cups, unsalted)
Frozen peas and carrots (unsalted; 1 cup, thawed)
Low-sodium, plain bone broth or water (optional, for moisture)
Ground flaxseed (1–2 tablespoons, optional)
Olive oil or salmon oil (a small drizzle, optional; check with your vet for fats if your dog has pancreatitis risk)

Prep the salmon: Check for pin bones and remove any you find. Pat the fillets dry. If your air fryer tends to stick, line the basket with parchment made for air fryers.
Air fry the salmon: Set the air fryer to 375°F (190°C). Place salmon in a single layer, skin side down if using skin-on. Cook for 8–12 minutes, depending on thickness, until it flakes easily and reaches an internal temp of about 145°F (63°C).
Cool and flake: Let the salmon cool slightly, then flake it with a fork into small, bite-size pieces. Remove any skin if your vet prefers you skip it.
Cook your base: If you haven’t already, cook brown rice or quinoa with plain water (no salt, garlic, or onion). Let it cool.
Warm the veggies: Quickly steam or microwave peas and carrots until tender. Drain any excess water.
Mix the pumpkin: In a large bowl, stir pumpkin puree until smooth. Add a splash of low-sodium bone broth or water if you want a softer texture.
Combine everything: Add flaked salmon, rice or quinoa, and veggies to the pumpkin. Mix gently until evenly coated.
Boost with extras: Stir in ground flaxseed for fiber and omega-3s. Add a small drizzle of salmon oil or olive oil if appropriate for your dog. Avoid any seasonings.
Adjust texture: For picky or small dogs, mash lightly with a fork or pulse briefly in a food processor. Keep it chunky enough to encourage chewing.
Serve: Offer a small portion first to make sure it sits well. Store the rest as directed below.