Air Fryer Salmon Swiss Chard (Printable)

Crispy-skinned salmon fillets over tender, garlicky Swiss chard. A quick, healthy meal ready in 22 minutes.

# Ingredient List:

→ Fish

01 - 2 salmon fillets, skin-on, 5-6 oz each
02 - 1 tablespoon olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon smoked paprika
06 - 1 lemon, cut into wedges

→ Vegetables

07 - 1 large bunch Swiss chard, about 8 oz, stems trimmed and leaves chopped
08 - 2 teaspoons olive oil
09 - 2 garlic cloves, minced
10 - ⅛ teaspoon crushed red pepper flakes
11 - Salt and pepper to taste

# How to Make:

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 - While salmon cooks, 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 to skillet and toss with garlic. Cook, stirring, for 2-3 minutes until wilted. Season with salt, pepper, and red pepper flakes to taste.
06 - Arrange sautéed Swiss chard on plate, top with crispy salmon, and serve with lemon wedges.

# Expert Tips:

01 -
  • The air fryer gives you restaurant-quality crispy skin without any splatter or smoke filling your kitchen.
  • It's a complete, nutrient-packed meal that comes together in under 25 minutes with barely any cleanup.
  • The garlicky Swiss chard balances the richness of the salmon and soaks up all those lemony, peppery drippings.
02 -
  • Always pat the salmon completely dry before oiling it, or the skin will steam instead of crisp and you'll miss out on the best part.
  • Don't overcrowd the air fryer basket, the fillets need space for air to circulate or they'll cook unevenly.
  • Let the salmon rest for a couple minutes after cooking so the juices redistribute and the texture stays tender.
03 -
  • If your salmon fillets have pin bones, run your fingers along the flesh and pull them out with tweezers before cooking.
  • For extra-crispy skin, lightly score it with a sharp knife in a crosshatch pattern before seasoning.
  • If you don't have an air fryer, you can roast the salmon skin-side up at 425°F for 10 to 12 minutes with similar results.
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