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Salmon with Skin en Papillote in the Air Fryer
Salmon with Skin en Papillote in the Air Fryer
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Air-fried salmon in parchment with lemon-dill sauce and quick rice for a speedy weeknight meal.
Ingredients:
  • 2 pieces parchment paper (13x15-inches)
  • 1 medium zucchini, cut into 1/3-inch rounds
  • 1 medium yellow squash, cut on the diagonal 1/3-inch wide
  • 1 teaspoon sazonador total (from Goya)
  • 2 (4 ounce) fillets skin-on salmon
  • 2 tablespoons butter
Instructions:
  • Preheat the air fryer to 400°F (200°C) for 10 minutes.
  • Lay out 2 sheets of parchment paper side by side and fold each in half. Divide zucchini and squash evenly along the crease and season with sazonador. Place salmon fillets on top of the veggies and sprinkle with the rest of the seasoning. Top each fillet with a tablespoon of butter.
  • Fold each parchment square in half over the fish. Next, create a series of straight folds along the outer rim to seal the edges together, starting from one corner.
  • Air fry the salmon until it flakes easily with a fork, approximately 10 minutes, ensuring the parchment packages are puffed and slightly browned.

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