Air Fryer Salmon and Swiss Chard (Printable View)

Crispy-skinned salmon fillets served over tender, garlicky Swiss chard. Healthy and delicious in just 22 minutes.

# Ingredient List:

→ Fish

01 - 2 salmon fillets (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, 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 - 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 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 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 salmon skin gets so crispy it crackles when you bite into it, like the best part of a well-seared fillet.
  • Everything comes together in under 25 minutes, which means you can have a nourishing dinner on the table even on your busiest nights.
  • The garlicky Swiss chard balances the richness of the salmon with a slightly bitter, earthy note that feels both healthy and satisfying.
02 -
  • Drying the salmon thoroughly before oiling it is the single most important step for crispy skin, I learned this after a few soggy attempts.
  • Don't flip the salmon in the air fryer, cooking it skin-side up the whole time protects the flesh and gives you that perfect crisp without drying it out.
  • If your chard has thick stems, chop them finely and add them to the pan a minute before the leaves so they soften properly.
03 -
  • Use a meat thermometer if you're nervous about doneness, salmon is perfect at 125°F to 130°F in the thickest part for a slightly translucent center.
  • Let the salmon rest for a couple of minutes after air frying so the juices redistribute and every bite stays moist.
  • If you love crispy skin, resist the urge to cover the salmon while it rests, steam will soften that beautiful crackle you worked for.
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