Air Fryer Salmon Swiss Chard (Print)

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

# 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
06 - 1 lemon, cut into wedges

→ Vegetables

07 - 1 large bunch Swiss chard, approximately 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 black pepper to taste

# Directions:

01 - Pat salmon fillets dry with paper towels. Brush both sides with olive oil. Season flesh side with salt, pepper, and smoked paprika.
02 - Heat 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 - Heat olive oil in a 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 occasionally, for 2-3 minutes until just wilted. Season with salt, pepper, and red pepper flakes to taste.
06 - Transfer sautéed Swiss chard to serving plates. Top with crispy-skinned salmon fillets and serve with lemon wedges.

# Expert Advice:

01 -
  • The salmon skin crisps up better than anything you'd get from a skillet, with zero splatter on your stovetop.
  • It's one of those meals that looks restaurant-worthy but takes less time than ordering takeout.
  • The garlicky Swiss chard adds a peppery bite that balances the richness of the fish perfectly.
  • You can have dinner plated and ready in under 25 minutes, even on your most chaotic weeknights.
02 -
  • Always start with dry salmon, I learned this the hard way after a soggy-skinned disaster that tasted fine but looked sad.
  • Don't flip the salmon in the air fryer, the top heat does all the work and flipping just messes with that perfect crispy skin.
  • If your Swiss chard has really thick stems, chop them finely and add them to the skillet a minute before the leaves so everything finishes tender at the same time.
03 -
  • If your salmon fillets are uneven in thickness, fold the thinner tail end under itself before cooking so everything cooks evenly.
  • Let the salmon rest for two minutes after it comes out of the air fryer, this keeps the juices from running all over your plate the second you cut into it.
  • Use a fish spatula or thin metal spatula to remove the salmon from the basket, it slides right under the skin without tearing the flesh.
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