Air Fryer Salmon Swiss Chard (Printable)

Crispy-skinned salmon over garlicky Swiss chard, ready in 22 minutes for a nutritious, satisfying meal.

# 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 roughly 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

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • The salmon skin crisps up better than it ever did in my oven, with zero flipping or oil splatter.
  • Swiss chard wilts down in minutes and soaks up garlic like a sponge, making it taste like you fussed more than you did.
  • The whole meal comes together in under half an hour, leaving you time to sit down and actually enjoy dinner.
02 -
  • Do not skip drying the salmon—any moisture left on the skin will steam instead of crisp, and you'll lose the best part of this dish.
  • Skin-side up in the air fryer is the secret, because the hot air circulates from below and crisps the skin without drying out the flesh.
  • Swiss chard stems are edible but take longer to cook, so either chop them finely or save them for another use if you're short on time.
03 -
  • If your air fryer runs hot, check the salmon at seven minutes to avoid overcooking, especially if your fillets are on the thinner side.
  • Don't crowd the basket, leave space around each fillet so the hot air can circulate and crisp the skin evenly.
  • Let the salmon rest for two minutes after cooking, it finishes carryover cooking and the juices redistribute instead of running all over the plate.
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