Air Fryer Salmon and Swiss Chard

My air fryer sat unused for weeks until a weeknight panic sent me searching for something fast and impressive. I had two salmon fillets thawing and a wilting bunch of Swiss chard that needed rescuing. What came out of that basket was a revelation: skin so crisp it shattered like glass, flesh so tender it barely needed a fork. I never looked back.

I made this for my sister after her long shift at the hospital, and she stood in my kitchen with her plate, eyes closed, savoring every bite. She asked for the recipe before she even finished eating. That moment reminded me how a simple, well-executed dish can feel like the best kind of care.

Ingredients

• 2 salmon fillets (about 5 to 6 oz each, skin-on): Skin-on is essential here because the air fryer crisps it beautifully while keeping the flesh moist and flaky.
• 1 tablespoon olive oil: Brushing the salmon ensures even browning and prevents sticking to the basket.
• ½ teaspoon sea salt: Coarse sea salt adds just the right amount of savory bite without overpowering the natural flavor of the fish.
• ¼ teaspoon black pepper: Freshly cracked pepper brings a gentle heat that complements the smokiness of the paprika.
• ½ teaspoon smoked paprika (optional): This adds a subtle depth and warmth that makes the salmon taste like it came off a grill.
• 1 lemon, sliced into wedges: A bright squeeze at the end cuts through the richness and wakes up every flavor on the plate.
• 1 large bunch Swiss chard (about 8 oz), stems trimmed and leaves roughly chopped: Swiss chard wilts down quickly and has a mild, slightly earthy flavor that pairs perfectly with garlic.
• 2 teaspoons olive oil: Just enough to coat the pan and carry the garlic flavor into every leaf.
• 2 garlic cloves, minced: Fresh garlic is non-negotiable here, it perfumes the greens and ties the whole dish together.
• ⅛ teaspoon crushed red pepper flakes (optional): A tiny pinch adds warmth without making the dish spicy, just enough to notice.
• Salt and pepper, to taste: Season the chard at the end so you can adjust based on how the salmon is seasoned.

Instructions

Prep the salmon:

Pat the salmon fillets completely dry with paper towels, then brush both sides with olive oil. Season the flesh side generously with salt, pepper, and smoked paprika, letting the skin stay plain so it crisps up cleanly.

Preheat the air fryer:

Set your air fryer to 400°F and let it preheat for 3 minutes. This step ensures the skin starts crisping the moment it hits the basket.

Cook the salmon:

Place the fillets skin-side up in the air fryer basket, leaving a little space between them for air circulation. Cook for 7 to 9 minutes depending on thickness, until the skin is golden and crisp and the flesh flakes easily with a fork, then let them rest for 2 minutes.

Sauté the garlic:

While the salmon cooks, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until it turns fragrant and barely golden.

Wilt the Swiss chard:

Toss in the chopped Swiss chard and stir it around with the garlic, cooking for 2 to 3 minutes until just wilted. Season with salt, pepper, and a pinch of red pepper flakes if you like a little warmth.

Plate and serve:

Arrange the garlicky greens on two plates, top each with a crispy salmon fillet, and serve with lemon wedges on the side. Squeeze the lemon over everything just before eating for the brightest, freshest finish.

Save

The first time I plated this dish, I realized how much color and life a few greens and a golden fillet could bring to a weeknight table. It stopped feeling like just dinner and started feeling like something I was proud to serve. That shift, small as it sounds, changed the way I cook on busy evenings.

Flavor Variations

For a Mediterranean twist, rub the salmon with a thin layer of Dijon mustard before seasoning, and toss the chard with a handful of halved cherry tomatoes and a few kalamata olives. If you want something a little brighter, swap the smoked paprika for lemon zest and finish the greens with a drizzle of balsamic glaze. You can also substitute baby spinach or kale for the Swiss chard, though kale may need an extra minute to soften completely.

Serving Suggestions

This dish is complete on its own, but if you want to round out the meal, serve it alongside roasted fingerling potatoes, a simple quinoa pilaf, or a slice of crusty sourdough to soak up the garlicky pan juices. A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the richness of the salmon and the earthy greens beautifully. For a non-alcoholic pairing, try sparkling water with a twist of lemon and a sprig of fresh mint.

Storage and Reheating

Leftover salmon and chard can be stored in separate airtight containers in the fridge for up to 2 days. To reheat the salmon without losing that crispy skin, pop it back in the air fryer at 350°F for 3 to 4 minutes. The chard reheats best in a skillet over low heat with a splash of water to keep it from drying out.

• Let the salmon come to room temperature for 10 minutes before reheating so it warms evenly.
• Avoid microwaving the salmon, as it can turn the skin rubbery and overcook the flesh.
• Freshen up leftover chard with a squeeze of lemon and a pinch of fresh garlic before serving.

Save

This recipe taught me that healthy dinners don't have to be complicated or bland, sometimes all you need is good ingredients and a little heat. I hope it becomes one of those meals you turn to when you want something nourishing, delicious, and ready before you realize how hungry you are.

Recipe FAQs

→ What temperature should I set my air fryer for salmon?

Preheat your air fryer to 400°F (200°C) for optimal results. This high temperature ensures the skin gets extra crispy while keeping the flesh moist and tender.

→ How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F. Cooking time is typically 7–9 minutes depending on fillet thickness.

→ Can I use frozen salmon fillets?

It's best to use thawed salmon for even cooking and crispy skin. If using frozen, thaw completely in the refrigerator overnight and pat very dry before cooking.

→ What can I substitute for Swiss chard?

Baby spinach, kale, or collard greens work well as substitutes. Adjust cooking time as needed—spinach wilts faster while kale may need an extra minute or two.

→ How do I get the skin extra crispy?

Pat the salmon completely dry before cooking, place it skin-side up in the air fryer, and avoid overcrowding the basket. The high heat and air circulation will crisp the skin beautifully.

→ Is this meal suitable for meal prep?

While salmon is best enjoyed fresh, you can prep the Swiss chard ahead and store it separately. Reheat gently and cook the salmon fresh for the best texture and flavor.