Air Fryer Salmon and Swiss Chard (Printer-friendly)

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

# What You Need:

→ Fish

01 - 2 salmon fillets, skin-on, 5-6 oz 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, about 8 oz, 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 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 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 to skillet 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 plate, top with crispy-skinned salmon, and serve with lemon wedges.

# Cooking Tips:

01 -
  • The air fryer gives you restaurant-quality crispy salmon 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, turning into the perfect silky, savory base.
  • This entire meal comes together in under 25 minutes, making it ideal for weeknights when you want something nourishing without the fuss.
02 -
  • Do not skip patting the salmon dry, even a little moisture will steam the skin instead of crisping it.
  • Skin-side up is the magic trick here, it lets the hot air circulate underneath and render the fat while crisping the top.
  • Swiss chard stems can be tough, so trim them off or save them for another use like pickling or adding to soups.
03 -
  • If your fillets have varying thicknesses, place the thicker end toward the back of the air fryer where it tends to run hotter.
  • Let the salmon rest for a minute or two after cooking, it finishes cooking gently and the juices redistribute for a more tender bite.
  • Don't overcrowd the air fryer basket, good air circulation is what makes that skin shatter like candy.
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