Air Fryer Salmon and Swiss Chard (Print View)

Crispy-skinned salmon fillets served over garlicky Swiss chard. Quick, healthy, and perfectly cooked in 22 minutes.

# Components:

→ Fish

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

→ Vegetables

07 - 1 large bunch Swiss chard, about 8 oz, stems trimmed and leaves chopped
08 - 2 teaspoons olive oil
09 - 2 garlic cloves, minced
10 - 1/8 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 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 2-3 minutes until 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 -
  • Crispy salmon skin without the mess or timing stress of pan-searing.
  • The whole meal comes together in under 25 minutes, making weeknight cooking actually feel manageable.
  • Gluten-free and low-carb, so you can feel good about what you're eating without sacrificing flavor.
02 -
  • Paper towels matter more than you think—moisture is the enemy of crispy skin, so don't skip patting your salmon dry.
  • If your air fryer basket is small, you might need to cook the fillets one at a time, which honestly gives you more control over the crispness anyway.
03 -
  • Don't skip the resting period after cooking—those two minutes let the residual heat finish cooking the center while the skin sets into its crispiest state.
  • If you're worried about the salmon sticking, a light spray of cooking spray on the basket before you start takes all the anxiety out of the equation.
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