Air Fryer Salmon and Swiss Chard (Printer-friendly)

Crispy-skinned salmon over garlicky Swiss chard, ready in 22 minutes. Healthy, flavorful, and naturally low-carb.

# What You'll Need:

→ Fish

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

# How-To Steps:

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 - 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 - Arrange sautéed Swiss chard on plates, top with crispy-skinned salmon, and serve with lemon wedges.

# Expert Tips:

01 -
  • The air fryer gives you crispy skin without heating up the whole kitchen or dealing with spattering oil.
  • It tastes like you spent an hour cooking, but you're done in under 25 minutes start to finish.
  • The garlicky greens soak up the lemon juice and salmon flavor in a way that makes vegetables feel like the best part.
  • You only dirty two tools, and cleanup takes less time than the meal itself.
02 -
  • Don't skip drying the salmon, any moisture left on the skin will steam it instead of crisping it.
  • Check the salmon a minute early the first time, air fryers vary and overcooked salmon turns chalky fast.
  • If your chard stems are thick and fibrous, slice them thin and add them to the pan 30 seconds before the leaves so they get a head start.
03 -
  • Rub a thin layer of Dijon mustard on the salmon before seasoning for a subtle tangy depth that doesn't overpower the fish.
  • If your air fryer runs hot, drop the temperature to 375°F and add a minute or two to avoid drying out the salmon.
  • Use the leftover chard stems chopped fine in a stir-fry or pickle them with vinegar and sugar for a crunchy topping later in the week.
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