Air Fryer Salmon Swiss Chard (Printable)

Crispy-skinned salmon fillets with tender, garlicky Swiss chard. A healthy meal ready in 22 minutes.

# What You 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

# Step-by-Step:

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 fork. Remove and rest for 2 minutes.
04 - While salmon cooks, heat 2 teaspoons olive oil in 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 wilted. Season with salt, pepper, and red pepper flakes to taste.
06 - Arrange sautéed Swiss chard on plates, top with salmon fillet, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The air fryer gives you crispy skin without any flipping or splattering oil.
  • It feels fancy but comes together faster than ordering takeout.
  • The garlicky Swiss chard adds color and nutrients without extra fuss.
  • You only dirty two pieces of equipment for a complete dinner.
02 -
  • Always start with dry salmon or the skin will never crisp up properly.
  • Don't overcrowd the air fryer basket, the hot air needs space to circulate around each fillet.
  • Let the salmon rest for 2 minutes after cooking so the juices redistribute and it doesn't fall apart when you plate it.
03 -
  • Flip the salmon skin-side up in the air fryer so the skin faces the heating element and crisps faster.
  • If your fillets are uneven in thickness, tuck the thinner tail end under itself so it cooks at the same rate as the thicker part.
  • Taste the chard before plating and adjust the salt, it needs more than you think to balance the bitterness.
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