Excellent as an entree or side dish, this dish is healthy, quick, simple, and versatile. If preferred, vegetable broth can be used in place of chicken broth. Black olives and cilantro are garnishes.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 pieces parchment paper (13×15-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 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 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.
- Air fry until salmon easily flakes with a fork, 10 minutes. The packages should be puffed up and slightly browned when fully cooked.
- I served it with my recipe for
- on this site.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 149 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |