Air Fryer Salmon and Swiss Chard (Printable)

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

# What You’ll Need:

→ Fish

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

→ Vegetables

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

# Directions:

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 - Preheat the air fryer to 400°F for 3 minutes.
03 - Place salmon fillets skin-side up in the air fryer basket. Cook for 7-9 minutes until the skin is crisp and the 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 and toss with garlic. Cook, stirring, for 2-3 minutes until just wilted. Season with salt, pepper, and red pepper flakes to taste.
06 - Plate the sautéed Swiss chard, top with the crispy-skinned salmon, and serve with lemon wedges.

# Expert Tips:

01 -
  • The air fryer turns salmon skin into crackling gold without any flipping or fussing.
  • Swiss chard wilts in minutes and soaks up garlic like a dream, giving you greens that actually taste exciting.
  • From fridge to table in under half an hour, and it feels like you put in real effort.
02 -
  • Placing the salmon skin-side up in the air fryer is counterintuitive but essential, the top heating element crisps it perfectly.
  • If your fillets are thicker than an inch, add 2 more minutes to the cook time and check with a fork before pulling them out.
  • Swiss chard stems can be tough, so trim them off or chop them finely and sauté them a minute before adding the leaves.
03 -
  • Let the salmon rest for 2 minutes after air frying so the juices redistribute and the flesh stays moist when you cut into it.
  • If the skin isn't as crispy as you want, hit it with another minute at 400°F, but watch it closely so it doesn't burn.
  • Use the leftover lemon wedges to squeeze over the chard too, the acid brightens everything and ties the plate together.
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