Name: Mediterranean Salmon Packets
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 salmon fillets (5–6 oz each); 1 cup cherry tomatoes (halved); ¼ cup kalamata olives (halved); ½ small red onion (thinly sliced); 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp oregano; 2 tbsp crumbled feta cheese; Salt and pepper to taste

he first time I made these Mediterranean salmon packets in the air fryer, I knew they were going to become a regular weeknight favorite. Everything cooks together in its own little steam pocket — juicy salmon, tender veggies, briny olives — and cleanup is barely a thought.

This method uses the air fryer’s convection heat but keeps everything tidy and perfectly cooked inside parchment paper. It’s honestly hard to mess up. The salmon stays moist, the tomatoes burst just right, and the whole thing tastes like it came from a coastal café.

One trick I’ve learned: cut your veggies small and uniform. That way they cook in the same time as the salmon, and nothing ends up underdone or mushy.

🌿 Ingredients Overview

Salmon fillets: Fresh or thawed, about 5–6 oz each. Skin on or off — your choice.
Cherry tomatoes: Halved so they soften and release flavor.
Kalamata olives: Pitted and sliced — they bring that classic Mediterranean punch.
Red onion: Thinly sliced for gentle sweetness.
Olive oil & lemon juice: A simple dressing that brightens everything up.
Oregano: Dried or fresh both work here.
Feta cheese: Crumbled over top after cooking for a creamy, salty finish.
Salt and pepper: Always.

Optional swaps:

Add artichoke hearts or baby spinach.
Use goat cheese instead of feta.

📆 Step-by-Step Instructions

1. Prep your parchment: Cut two large sheets (about 12×16 inches). Fold in half, then open flat like a book.

Prep your parchment: Cut two large sheets (about 12x16 inches). Fold in half, then open flat like a book.

2. Assemble the packets: Place a salmon fillet in the center of one half. Top with tomatoes, olives, onion. Drizzle with olive oil and lemon juice. Sprinkle with oregano, salt, and pepper.

Assemble the packets: Place a salmon fillet in the center of one half. Top with tomatoes, olives, onion. Drizzle with olive oil and lemon juice. Sprinkle with oregano, salt, and pepper.

3. Seal the packet: Fold the parchment over and crimp the edges tightly to seal, forming a half-moon shape. Leave room inside for steam.

4. Air fry: Preheat air fryer to 370°F. Place packets in the basket (you may need to cook in batches). Air fry for 10–12 minutes.

5. Finish and serve: Open packets carefully (steam alert!) and sprinkle with feta cheese before serving.

Tip: Use parchment, not foil — it lets the air flow while keeping steam in.

⚠️ Common Mistakes to Avoid

Overfilling the packets: Steam needs space to circulate and cook evenly.
Cutting veggies too big: They’ll still be raw when the salmon’s done.
Skipping the parchment: Foil won’t give the same gentle steam effect.
Opening the packet too fast: Let the steam settle or open away from your face.
Using thick salmon fillets: Keep fillets around 1-inch thick for best timing.

🍼 Variations & Add-Ons

Herby twist: Add fresh dill or parsley before sealing.
Mediterranean mix: Include zucchini ribbons or bell pepper slices.
Carb it up: Serve with couscous, quinoa, or warm pita.
Low-carb option: Pair with cauliflower rice or a side salad.