Air Fryer Salmon Swiss Chard (Printable)

Crispy-skinned salmon fillets over garlicky Swiss chard, ready in just 22 minutes for a delicious healthy meal.

# What You Need:

→ Fish

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

→ Vegetables

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

# How to Make:

01 - Pat salmon fillets dry with paper towels. Brush both sides with 1 tablespoon olive oil. Season the flesh side with salt, pepper, and smoked paprika.
02 - Set air fryer to 400 degrees Fahrenheit and preheat for 3 minutes.
03 - Place salmon fillets skin-side up in air fryer basket. Cook for 7 to 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 a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
05 - Add Swiss chard to the skillet and toss with garlic. Cook, stirring frequently, for 2 to 3 minutes until just wilted. Season with salt, pepper, and red pepper flakes to taste.
06 - Divide sautéed Swiss chard between serving plates. Top each portion with a crispy-skinned salmon fillet and serve with lemon wedges.

# Expert Tips:

01 -
  • The air fryer gives you restaurant-quality crispy skin without splatter or smoke filling your kitchen.
  • It's a complete, nourishing meal that comes together in just over 20 minutes on your busiest nights.
  • The garlicky Swiss chard adds earthy balance to the rich salmon, making every bite feel intentional and whole.
02 -
  • Drying the salmon thoroughly before oiling is the single most important step for crispy skin, skip it and you'll get steam instead of sizzle.
  • Don't walk away during the garlic sauté, it goes from fragrant to burnt in seconds and there's no rescuing it once it turns bitter.
03 -
  • Rub a thin layer of Dijon mustard on the salmon before seasoning for a subtle tangy depth that doesn't overpower the fish.
  • If your air fryer runs hot, start checking the salmon at 6 minutes to avoid overcooking, the residual heat will finish it during resting.
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