2 salmon filets (6 oz each)

1 cup Campari tomatoes, halved

1 small lemon, thinly sliced

1/4 cup red onion, thinly sliced

6–8 spears asparagus, trimmed

2 sprigs fresh dill

1 tsp Montreal steak seasoning

1 tbsp olive oil

Aluminum foil

Preheat the air fryer to 375°F.

Rinse and pat dry the salmon filets. Set aside.

Halve the Campari tomatoes and trim the asparagus.

Tear off two large sheets of aluminum foil (about 12x16 inches each).

Place a salmon filet in the center of each sheet.

Surround the salmon with halved Campari tomatoes, asparagus spears, and red onion slices.

Top each filet with 2–3 lemon slices and a sprig of fresh dill.

Sprinkle the salmon and vegetables with Montreal steak seasoning.

Drizzle 1/2 tablespoon of olive oil over each pouch.

Fold the sides of the foil up and over the salmon and vegetables, sealing tightly to create a pouch. Leave a little space inside for heat to circulate.

Place the pouches in the air fryer basket, ensuring they do not overlap.

Cook for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Carefully open the pouches (watch for steam!) and transfer the salmon and vegetables to plates. Serve warm.

Prep Time: 10 minutes

Cook Time: 12–15 minutes

Total Time: 25 minutes

Serves 2

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