Air Fryer Salmon Swiss Chard (Printable)

Enjoy perfectly cooked salmon with crispy skin and tender, garlicky Swiss chard. A healthy, flavorful meal in minutes.

# What You'll Need:

→ Fish

01 - 2 salmon fillets (5–6 oz each), skin-on
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, leaves roughly chopped
08 - 2 teaspoons olive oil
09 - 2 garlic cloves, minced
10 - ⅛ teaspoon crushed red pepper flakes
11 - Salt and pepper to taste

# Directions:

01 - Pat salmon fillets completely 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 before cooking.
03 - Place salmon skin-side up in air fryer basket. Cook for 7–9 minutes until skin crisps and flesh flakes easily with fork. Rest 2 minutes before serving.
04 - While salmon cooks, heat 2 teaspoons olive oil in large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant.
05 - Add chopped Swiss chard to skillet, toss with garlic. Cook 2–3 minutes, stirring until just wilted. Season with salt, pepper, and red pepper flakes to taste.
06 - Arrange sautéed Swiss chard on plates, top with crispy-skinned salmon. Serve with lemon wedges for squeezing.

# Expert Tips:

01 -
  • Fast and Easy: From preparation to plate in just 22 minutes, making it ideal for busy schedules.
  • Nutrient-Rich: A powerhouse meal that is both Gluten-Free and Low Carb.
  • Texture Heaven: The contrast between the extra-crisp salmon skin and the tender, wilted Swiss chard is truly satisfying.
02 -
  • Resting is Key: Don't skip the 2-minute resting period for the salmon; it allows the juices to settle, ensuring a moist texture.
  • Skin Side Up: Placing the salmon skin-side up in the air fryer basket allows the hot air to hit the skin directly for a better crunch.
  • Don't Overcook: Watch the Swiss chard closely; it only needs a few minutes to wilt while still retaining its vibrant color and nutrients.
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