Name: Salmon with Skin en Papillote in the Air Fryer
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 pieces parchment paper (13x15-inches) -; Zucchini, cut into 1/3-inch rounds - 1 medium; Yellow squash, cut on the diagonal 1/3-inch wide - 1 medium; Sazonador total (from Goya) - 1 teaspoon; Skin-on salmon - 2 (4 ounce) fillets; Butter - 2 tablespoons

Salmon with Skin en Papillote in the Air Fryer

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Salmon with Skin en Papillote in the Air Fryer

1. 2 pieces parchment paper (13x15-inches) -

2. Zucchini, cut into 1/3-inch rounds - 1 medium

3. Yellow squash, cut on the diagonal 1/3-inch wide - 1 medium

4. Sazonador total (from Goya) - 1 teaspoon

5. Skin-on salmon - 2 (4 ounce) fillets

6. Butter - 2 tablespoons

How to cook deliciously - Salmon with Skin en Papillote in the Air Fryer

1. Stage

Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes.

2. Stage

Place 2 pieces parchment paper side by side; fold each piece in half. Place equal amounts zucchini and squash along the seam and sprinkle with sazonador seasoning. Lay salmon fillets on top of vegetables and sprinkle remaining seasoning on top. Dot each fillet with 1 tablespoon butter.

3. Stage

Fold up each parchment square: first fold the rectangles in half over the fish. Then, starting at one corner, make a series of straight folds on the outer rim of the squares to seal the edge together.

4. Stage

Air fry until salmon easily flakes with a fork, 10 minutes. The packages should be puffed up and slightly browned when fully cooked.