Air Fryer Salmon and Swiss Chard (Printable Version)

Crispy-skinned salmon fillets served over tender, garlicky Swiss chard. Quick, healthy, and packed with flavor.

# Ingredient List:

→ 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, 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
11 - Salt and black pepper to taste

# Steps:

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 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 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.

# Expert Advice:

01 -
  • The air fryer gives you restaurant-quality crispy skin without any flipping or fussing over a hot pan.
  • Swiss chard cooks down in minutes and soaks up garlic like a dream, turning simple greens into something you actually crave.
  • The whole meal comes together in under 25 minutes, which means you can eat well even on the busiest nights.
  • Its naturally low carb and gluten-free, so it fits into almost any eating style without feeling like a compromise.
02 -
  • Always start with dry salmon or the skin will steam instead of crisp, and you will miss out on the best part of this dish.
  • Do not overcrowd the air fryer basket, as trapped steam will ruin the texture and leave you with sad, rubbery skin.
  • Swiss chard stems are tougher than the leaves, so trim them off or chop them finely and give them a head start in the pan.
03 -
  • Rub a thin layer of Dijon mustard on the salmon before seasoning for a tangy, restaurant-style crust.
  • If your fillets are uneven in thickness, fold the thinner tail end under itself so everything cooks at the same rate.
  • Let the salmon rest for 2 minutes after cooking so the juices redistribute and every bite stays moist and tender.
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