Air Fryer Salmon and Swiss Chard (Printable)

Crispy-skinned salmon over garlicky Swiss chard. Quick, healthy, and flavorful in just 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, 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 - Arrange sautéed Swiss chard on plate, top with crispy-skinned salmon, and serve with lemon wedges.

# Expert tips:

01 -
  • The salmon skin gets shatteringly crisp without any flipping or splatter.
  • Everything is done in under 25 minutes with minimal cleanup.
  • The garlicky greens balance the richness of the fish perfectly.
  • It feels restaurant-quality but works on a weeknight.
02 -
  • Drying the salmon thoroughly is the difference between crispy skin and rubbery skin, don't skip the paper towels.
  • Cooking skin-side up protects the delicate flesh and lets the fat render down through the fillet.
  • If your chard has thick stems, slice them thinly and add them to the pan 30 seconds before the leaves.
03 -
  • Rub a thin layer of Dijon mustard on the salmon before seasoning for a subtle tang that deepens the flavor.
  • Let the cooked salmon rest for 2 minutes before plating so the juices redistribute and the flesh stays moist.
  • If your air fryer runs hot, start checking the salmon at 6 minutes to avoid overcooking.
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