Air Fryer Salmon Swiss Chard (Print-Friendly)

Crispy-skinned salmon fillets over garlicky Swiss chard, ready in just 22 minutes for a nutritious main dish.

# What You'll Need:

→ 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, optional
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, optional
11 - Salt and pepper to taste

# How To Make It:

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 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 - Arrange sautéed Swiss chard on plates, top with crispy-skinned salmon, and serve with lemon wedges.

# Expert Advice:

01 -
  • The air fryer gives you that golden, crackling skin without any oil splatter or lingering fish smell in your kitchen.
  • Swiss chard cooks down in minutes and soaks up garlic like a dream, making it the perfect earthy base for rich salmon.
  • This entire meal comes together in under 25 minutes, which means you can have something elegant on the table even on your busiest weeknights.
02 -
  • Always start with dry salmon, if the skin is wet, it will never crisp no matter how high you set the temperature.
  • Skin-side up is the secret to air fryer salmon, it lets the hot air circulate under the flesh while the skin gets direct heat from above.
  • Dont overcook the chard, it should still have a little body and not turn into a soggy pile at the bottom of the pan.
03 -
  • Rub a thin layer of Dijon mustard on the salmon before seasoning for a subtle tangy depth that pairs beautifully with the paprika.
  • If your air fryer runs hot, start checking the salmon at 6 minutes to avoid overcooking, the flesh should be opaque and flake easily but still be slightly glossy in the center.
  • Always let the salmon rest for a minute or two after cooking so the juices redistribute and the texture stays moist.
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