Air Fryer Salmon Swiss Chard (Printable)

Crispy-skinned salmon fillets served over tender, garlicky Swiss chard for a quick and healthy main dish.

# What You'll Need:

→ Fish

01 - 2 salmon fillets, skin-on, 5 to 6 ounces 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, approximately 8 ounces, 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

# Step-by-Step:

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 - Heat air fryer to 400°F for 3 minutes.
03 - Place salmon fillets skin-side up in air fryer basket. Cook for 7 to 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 to 3 minutes until just wilted. Season with salt, pepper, and red pepper flakes to taste.
06 - Arrange sautéed Swiss chard on plates, top with crispy-skinned salmon, and serve with lemon wedges.

# Expert Advice:

01 -
  • The salmon skin gets so crispy it crackles when you press your fork into it, no stovetop flipping required.
  • You can have restaurant-quality fish and greens on the table in under 25 minutes, even on a Tuesday.
  • The garlicky Swiss chard soaks up the lemon juice and becomes the perfect tangy bed for the rich salmon.
  • Cleanup is almost nonexistent compared to traditional pan-searing methods.
02 -
  • Dry the salmon thoroughly before oiling it, or the skin will steam instead of crisping and you'll miss out on the best part.
  • Don't overcrowd the air fryer basket, the fillets need space for hot air to circulate or they'll cook unevenly.
  • Garlic burns fast, so add the Swiss chard within a minute of the garlic hitting the pan or it'll turn bitter.
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 every bite stays moist.
  • If your air fryer runs hot, start checking the salmon at 6 minutes to avoid overcooking.
Go Back