Ingredients
2 pieces parchment paper (33x38 cm)
1 medium zucchini, sliced into 1 cm rounds
1 medium yellow squash, diagonally sliced into 1 cm wide pieces
1 tsp sazonador total (from Goya)
2 (115 g) skin-on salmon fillets
2 tbsp butter
Directions
Step 1
Preheat the air fryer to 200°C (400°F) for 10 minutes.
Step 2
Place two pieces of parchment paper side by side and fold each piece in half. Arrange equal amounts of zucchini and squash on one side of the fold, then sprinkle with sazonador seasoning. Place a salmon fillet on top of the vegetables and sprinkle with the remaining seasoning. Dot each fillet with 1 tablespoon of butter.
Step 3
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 edges together.
Step 4
Cook in the preheated air fryer until the salmon easily flakes with a fork, about 10 minutes. The parchment packages should be puffed up and slightly browned when fully cooked.