Air Fryer Salmon and Swiss Chard (Printable)

Crispy-skinned salmon fillets with tender, garlicky Swiss chard. Healthy, flavorful, ready in 22 minutes.

# What You’ll Need:

→ Fish

01 - 2 salmon fillets (about 5-6 oz each, skin-on)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
05 - 1/2 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 - 1/8 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 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 the 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 plate, top with the crispy-skinned salmon, and serve with lemon wedges.

# Top Suggestions:

01 -
  • The air fryer gives you restaurant-quality crispy salmon skin without any oil splattering across your stovetop.
  • Swiss chard wilts down in minutes and soaks up garlic like a dream, turning into the perfect savory bed for the fish.
  • Everything comes together in under 25 minutes, which means you can have a nourishing dinner on the table faster than ordering takeout.
02 -
  • Drying the salmon thoroughly before cooking is the single most important step for getting that crackly, crisp skin instead of a soggy one.
  • Don't flip the salmon in the air fryer, the skin-side up method protects the flesh and lets the top stay moist while the skin crisps.
  • If your chard has thick stems, chop them finely and add them to the pan 30 seconds before the leaves so they soften properly.
03 -
  • If you want an even crispier skin, lightly score it with a sharp knife before seasoning to help the fat render and the skin contract evenly.
  • Rub a thin layer of Dijon mustard on the flesh before adding the spices for a subtle tangy depth that pairs beautifully with the smoked paprika.
  • Let the salmon rest for 2 minutes after it comes out of the air fryer so the juices redistribute and every bite stays moist.
Go Back