Air Fryer Salmon Swiss Chard (Print Version)

Crispy-skinned salmon fillets with tender, garlicky Swiss chard. Quick, healthy, and delicious in just 22 minutes.

# Components:

→ 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
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 - ⅛ teaspoon crushed red pepper flakes
11 - Salt and black pepper to taste

# Directions:

01 - Pat salmon fillets dry with paper towels. Brush both sides with 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 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 - Divide sautéed Swiss chard between plates. Top each portion with crispy salmon fillet and serve with lemon wedges.

# Expert Advice:

01 -
  • Fast and Efficient: With a total time of just 22 minutes, it is perfect for busy weeknights.
  • Nutrient-Dense: High in protein and low in carbohydrates, making it an excellent Gluten-Free and Low Carb option.
  • Superior Texture: The air fryer provides a consistently crispy skin without the mess of stovetop frying.
02 -
  • Check for Doneness: The fish should flake easily with a fork at its thickest part once done.
  • Trim the Stems: Removing the tougher stems from the Swiss chard ensures the leaves wilt evenly and remain tender.
  • Aromatics: Be careful not to burn the garlic in the skillet; 30 seconds is usually enough to release its fragrance.
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