Air Fryer Salmon and Swiss Chard (Printable)

Crispy-skinned salmon fillets served over tender, garlicky Swiss chard. Healthy, flavorful, ready in 22 minutes.

# What You Need:

→ Fish

01 - 2 salmon fillets (5-6 oz each, skin-on)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika
06 - 1 lemon, cut into wedges

→ Vegetables

07 - 1 large bunch Swiss chard (8 oz), stems trimmed and leaves chopped
08 - 2 teaspoons olive oil
09 - 2 garlic cloves, minced
10 - 1/8 teaspoon crushed red pepper flakes
11 - Salt and pepper to taste

# Steps:

01 - Pat salmon fillets dry with paper towels. Brush both sides with 1 tablespoon olive oil. Season flesh side with salt, pepper, and smoked paprika.
02 - Preheat air fryer to 400°F for 3 minutes.
03 - Place salmon fillets skin-side up in air fryer basket. Cook for 7-9 minutes until skin is crisp and flesh flakes easily with a fork. Remove and rest for 2 minutes.
04 - Heat 2 teaspoons olive oil in large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
05 - Add Swiss chard and toss with garlic. Cook, stirring, for 2-3 minutes until wilted. Season with salt, pepper, and red pepper flakes to taste.
06 - Plate sautéed Swiss chard, top with crispy-skinned salmon, and serve with lemon wedges.

# Expert Tips:

01 -
  • The air fryer gives you restaurant-quality crispy salmon skin without hovering over a hot stove or dealing with splattering oil.
  • This whole meal comes together in under 25 minutes, which means you can have a nutritious dinner on the table faster than most takeout arrives.
  • The garlicky Swiss chard is the perfect earthy, slightly bitter counterpoint to the rich, buttery salmon.
  • It feels fancy enough for guests but easy enough to make on a weeknight when you're too tired to think.
02 -
  • Do not skip patting the salmon dry, or you'll end up with rubbery skin instead of that crackling, golden crust you're after.
  • Skin-side up is the secret, it allows the fat to render down through the flesh while the top crisps, keeping everything moist and flavorful.
  • Let the salmon rest for 2 minutes after cooking so the juices redistribute and you don't lose all that moisture on the cutting board.
03 -
  • If your fillets are uneven in thickness, fold the thinner tail end under itself so everything cooks at the same rate.
  • A light rub of Dijon mustard on the flesh before seasoning adds a subtle tang that deepens the flavor without announcing itself.
  • Don't walk away during the last 2 minutes of cooking, salmon can go from perfect to overdone in a blink, so keep an eye on it.
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