Salmon with Skin en Papillote in the Air Fryer
This salmon en papillote is so easy. Did you know you can cook fish in the air fryer en papillote? I didn't either until I did an experiment! You can have a full dinner by adding in 90-second rice and cooking the vegetables with the fish. Serve with a lemon-dill sauce.
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
 Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes.
  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.
  Fold up each parchment square: first fold the rectangles in half over fish. Then, starting at one corner, make a series of straight folds on the outer rim of the squares to seal the edges together.
  Cook in the preheated air fryer until salmon easily flakes with a fork, about 10 minutes. The parchment packages should be puffed up and slightly browned when fully cooked.
