Air Fryer Salmon and Swiss Chard (Print version)

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

# 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, 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 - ⅛ teaspoon crushed red pepper flakes, optional
11 - Salt and pepper to taste

# Directions:

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 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 - Plate sautéed Swiss chard, top with crispy-skinned salmon, and serve with lemon wedges.

# Expert Advice:

01 -
  • The air fryer delivers shatteringly crisp salmon skin without any oil splatter or smoke filling your kitchen.
  • Swiss chard cooks down in minutes and soaks up garlic like a dream, turning humble greens into something you actually crave.
  • The whole meal comes together in just over 20 minutes, which means weeknight dinner without the weeknight panic.
  • It feels fancy enough for company but forgiving enough that you can make it half-distracted and still succeed.
02 -
  • Drying the salmon thoroughly before oiling it is the single most important step for crispy skin, learned after one too many rubbery disappointments.
  • Don't walk away during the garlic sauté because it goes from golden to burnt in seconds, and burnt garlic tastes bitter and angry.
  • Let the salmon rest for a couple of minutes after it comes out of the air fryer so the juices redistribute instead of running all over your plate.
03 -
  • Rub a thin layer of Dijon mustard on the salmon before seasoning for a subtle sharpness that clings to every bite.
  • If your air fryer runs hot, start checking the salmon at 6 minutes to avoid overcooking, especially with thinner fillets.
  • Save the chard stems and sauté them separately with a little butter and lemon for a crunchy, tangy side that's too good to waste.
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