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Combine the olive oil, miso paste, soy sauce, grated garlic, and grated ginger in a small bowl. Whisk to combine.
Brush the salmon filets with the sauce and sprinkle them lightly with salt and pepper.
Toss the carrots with any remaining sauce.
Place the salmon and carrots in the air fryer, making sure not to overcrowd the basket.
Cook at 375 degrees F for 10 minutes.
Add the snow peas and cook for an additional 2-3 minutes or until the salmon is lightly browned and flakey.
Serve immediately (with rice if desired) and store any leftovers in an airtight container in the fridge for up to three days.