Air Fryer Salmon Swiss Chard (Printable)

Juicy salmon with crispy skin over tender, garlicky Swiss chard. Low carb, gluten-free, ready in 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 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

# 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 crispy 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 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 serving plates, top with crispy-skinned salmon, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The air fryer gives you crispy salmon skin without any flipping or fuss, just like a high-heat pan but with zero splattering.
  • It comes together in 22 minutes, which means you can have a nourishing dinner on the table faster than delivery.
  • Swiss chard adds a slightly earthy, mineral flavor that balances the richness of the salmon beautifully.
  • It feels fancy enough for guests but easy enough for a solo weeknight meal.
02 -
  • Always start with dry salmon, any moisture on the surface will steam the skin instead of crisping it, and you'll lose that crackling texture.
  • Don't overcrowd the air fryer basket, the fillets need space for air to circulate or the skin will turn rubbery.
  • Taste the chard before plating because Swiss chard stems can sometimes be slightly bitter, a pinch more salt usually fixes it.
03 -
  • Let the salmon rest for 2 minutes after it comes out of the air fryer, this lets the juices redistribute so every bite is moist.
  • If your air fryer runs hot, start checking the salmon at 6 minutes to avoid overcooking, especially if your fillets are on the thinner side.
  • Add the garlic to the pan right before the chard, not earlier, because garlic burns fast and turns bitter if it sits in hot oil too long.
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