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Cut the salmon into slices, ideal for filling the boats.
Prepare an emulsion by mixing extra virgin olive oil, white wine, salt, and pepper.
Season the salmon with the emulsion and let it marinate for about 30 minutes.
In a bowl, combine the chopped cherry tomatoes, Taggiasca olives, capers, thyme, and chives. Add oil, salt, and pepper, and mix well.
Spread a little of the dressing on the bottom of the boats, add the marinated salmon slices, then top with the remaining dressing.
Cook in an air fryer at 180°C for 10–12 minutes
Serve immediately, with a sprinkling of fresh parsley if you like