Air Fryer Salmon and Swiss Chard (Printer View)

Crispy-skinned salmon fillets with tender, garlicky Swiss chard. A healthy meal ready in just 22 minutes.

# What You'll Need:

→ Fish

01 - 2 salmon fillets (5-6 oz each, skin-on)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika
06 - 1 lemon, sliced into wedges

→ Vegetables

07 - 1 large bunch Swiss chard (8 oz), stems trimmed and leaves roughly chopped
08 - 2 teaspoons olive oil
09 - 2 garlic cloves, minced
10 - 1/8 teaspoon crushed red pepper flakes
11 - Salt and pepper to taste

# Method Steps:

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

# Expert Advice:

01 -
  • Crispy Perfection: The air fryer guarantees extra-crisp salmon skin without the mess of pan-frying.
  • Quick Cleanup: Prepared in just 22 minutes using only an air fryer and one skillet.
  • Nutrient-Dense: A high-protein, gluten-free meal packed with leafy greens and healthy fats.
02 -
  • Dry the Skin: Always use paper towels to remove moisture from the salmon skin; moisture is the enemy of crispness.
  • Don't Overcook: Use a fork to check for flakiness at the 7-minute mark, as thinner fillets cook very quickly.
  • Resting Period: Letting the salmon rest for 2 minutes helps the juices redistribute, resulting in a much more succulent fillet.
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