Save to Pinterest My neighbor knocked on my door one Tuesday evening holding a bundle of Swiss chard from her garden, insisting I take it before it bolted. I had salmon defrosting and an air fryer I'd barely touched since unpacking it. What started as a way to use up greens turned into the easiest weeknight dinner I've made in months. The salmon skin crisped up like restaurant quality, and the chard wilted into something almost sweet next to all that garlic. I've been making it every other week since.
I made this for my sister when she came over stressed from work, and she ate in total silence, which is how I knew it was good. She texted me the next day asking if I'd written down what I did. I hadn't, but I walked her through it over the phone while she stood in her own kitchen. Now she makes it on repeat and swears it's her therapy dinner. There's something about a meal this simple that still feels like taking care of yourself.
Ingredients
- Salmon fillets (skin-on): The skin protects the flesh and crisps beautifully in the air fryer, so don't remove it even if you normally do.
- Olive oil: Brushing it on the salmon helps the seasoning stick and encourages that golden, crispy skin you want.
- Sea salt and black pepper: Simple seasoning lets the salmon flavor come through without covering it up.
- Smoked paprika: Optional, but it adds a subtle warmth and a hint of color that makes the fillets look even better.
- Lemon wedges: A squeeze of fresh lemon right before eating brightens everything and cuts through the richness.
- Swiss chard: The stems can be tough, so trim them off and save for another use, the leaves wilt down fast and taste earthy and slightly sweet.
- Garlic cloves: Minced fine so they distribute evenly and perfume the greens without burning.
- Crushed red pepper flakes: Just a pinch gives the chard a gentle kick that plays nicely with the salmon.
Instructions
- Prep the salmon:
- Pat the fillets completely dry with paper towels so the skin crisps instead of steams. Brush both sides with olive oil, then season the flesh side with salt, pepper, and smoked paprika if using.
- Preheat the air fryer:
- Set it to 400°F and let it run empty for 3 minutes. This ensures even cooking and helps the skin crisp from the first second it hits the basket.
- Cook the salmon:
- Place fillets skin-side up in the basket, making sure they don't overlap. Cook for 7 to 9 minutes depending on thickness, the skin should be crispy and the flesh should flake with a fork but still be moist in the center.
- Sauté the garlic:
- While the salmon cooks, heat olive oil in a large skillet over medium heat and add minced garlic. Let it sizzle for about 30 seconds until fragrant but not browned.
- Wilt the chard:
- Toss in the roughly chopped Swiss chard and stir it around with the garlic. It will shrink fast, in 2 to 3 minutes it should be tender and wilted, then season with salt, pepper, and red pepper flakes.
- Plate and serve:
- Divide the garlicky chard between two plates, set a salmon fillet on top of each mound, and add a lemon wedge on the side. Squeeze the lemon over everything right before you eat.
Save to Pinterest One night I served this with a cheap bottle of Sauvignon Blanc I grabbed on sale, and my partner said it tasted like we were eating at a bistro by the water. We weren't, we were at our small kitchen table with mismatched chairs, but the combination of crispy skin, lemony greens, and cold wine made it feel special anyway. It's become our go-to when we want to feel like we're doing more than surviving the week.
Choosing Your Salmon
I usually buy whatever's on sale, but I've learned that thicker fillets hold up better in the air fryer and stay juicier. If the skin looks dull or the flesh feels mushy when you press it, skip it and wait for a fresher batch. Farm-raised and wild-caught both work fine here, though wild tends to have a deeper flavor and slightly firmer texture. Ask the counter if you can smell it first, fresh salmon should smell clean and ocean-like, not fishy.
Swapping the Greens
I've used baby spinach when I couldn't find chard, and it worked but wilted down to almost nothing, so I doubled the amount. Kale is sturdier and needs an extra minute in the pan, plus a splash of water to help it soften without burning. Honestly, any hearty green works as long as you adjust the cooking time, the garlic and lemon are what really make it sing.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the skin loses its crispness once it's been stored. I reheat the salmon gently in the air fryer at 350°F for about 3 minutes, which brings back some of the texture. The chard reheats fine in a skillet with a tiny drizzle of olive oil, or you can eat it cold on top of a grain bowl the next day.
- Store the salmon and chard separately so the greens don't get soggy.
- Bring the salmon to room temperature for 10 minutes before reheating so it warms evenly.
- Freshen everything up with a new squeeze of lemon right before serving again.
Save to Pinterest This recipe proved to me that healthy doesn't have to mean boring or complicated. Keep it around for nights when you want something nourishing that still feels like a treat.
Recipe FAQs
- → What temperature should I cook salmon in the air fryer?
Cook the salmon at 400°F (200°C) for 7-9 minutes, depending on thickness. This temperature ensures crispy skin while keeping the flesh moist and tender.
- → How do I know when the salmon is done?
The salmon is ready when the skin is crisp and golden, and the flesh flakes easily with a fork. Internal temperature should reach 145°F for fully cooked fish.
- → Can I use frozen salmon fillets?
Yes, but thaw them completely first and pat very dry with paper towels. Excess moisture will prevent the skin from crisping properly in the air fryer.
- → What can I substitute for Swiss chard?
Baby spinach, kale, or collard greens work wonderfully. Adjust cooking time slightly as spinach wilts faster while kale may need an extra minute.
- → How can I add more flavor to the salmon?
Rub the fillets with a touch of Dijon mustard before seasoning, or add fresh herbs like dill or thyme. A squeeze of fresh lemon juice after cooking brightens the flavors beautifully.
- → Is this meal suitable for meal prep?
The salmon and Swiss chard can be prepared ahead separately and stored in airtight containers for up to 3 days. Reheat gently to maintain the texture and moisture of the fish.