Air Fryer Salmon Swiss Chard

The air fryer changed everything about how I cook salmon at home. No more hovering over a hot stove with grease splattering everywhere. My husband actually said this was the best salmon he had ever tasted, and that is saying something considering he is usually pretty indifferent about fish. The skin gets impossibly crisp while the inside stays perfectly moist.

Last Tuesday I had exactly zero energy for cooking but refused to order takeout again. I threw some salmon in the air fryer, sautéed whatever greens I had in the fridge, and somehow ended up with this meal that looked like it belonged on a food blog. My roommate walked in, stopped dead in her tracks, and asked when I had secretly become a gourmet cook.

Ingredients

• Salmon fillets: Skin-on is absolutely nonnegotiable here because that crispy skin is the best part
• Olive oil: Helps the seasoning stick and creates that gorgeous golden crust
• Sea salt and black pepper: Simple seasonings that let the fish really shine
• Smoked paprika: Adds a subtle smoky depth that pairs beautifully with salmon
• Lemon: Fresh bright acid cuts through the rich fish perfectly
• Swiss chard: The stems stay slightly crunchy while leaves get tender and silky
• Garlic: Sautéed briefly in olive oil to infuse the whole dish with aromatic flavor
• Red pepper flakes: Just a hint of heat to wake up all the other flavors

Instructions

Prep the salmon:

Pat those fillets completely dry with paper towels because moisture is the enemy of crispy skin. Brush both sides with olive oil and season just the flesh side with your spices.

Preheat and cook:

Get your air fryer screaming hot at 400°F then place salmon skin-side up directly in the basket. Cook 7 to 9 minutes until that skin is audibly crispy and the flesh flakes apart.

Sauté the aromatics:

While salmon works its magic, heat olive oil in a skillet over medium heat and toss in minced garlic. Let it sizzle for just 30 seconds until your kitchen smells amazing.

Wilt the chard:

Add all your chopped Swiss chard at once and toss it with those garlic-infused oils. Cook 2 to 3 minutes until just wilted but still vibrant green.

Bring it together:

Pile that garlicky chard onto plates and nestle the crispy salmon right on top. Squeeze fresh lemon over everything and serve immediately while the skin is still snap-your-fork crisp.

Save

This recipe has become my go-to when friends come over for dinner because it feels impressive but I am barely breaking a sweat. Last time my friend Sarah asked for the recipe before she even finished her first bite. There is something so satisfying about serving food that looks beautiful but did not take hours to prepare.

Making It Your Own

Sometimes I rub a little Dijon mustard on the salmon before seasoning for extra tang and depth. The mustard creates this gorgeous caramelized exterior that is impossible to resist. Baby spinach or kale work just as well if Swiss chard is not available or if you prefer something more mild.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the rich salmon while complementing the garlicky greens beautifully. Pinot Grigio works wonderfully too especially if you prefer something slightly more fruit-forward. The bright acidity in both wines balances the healthy fats in the fish perfectly.

Storage and Make-Ahead Tips

Leftovers actually reheat surprisingly well in the air fryer for about 3 minutes to restore that coveted crispy skin. The salmon and chard can be cooked up to a day ahead and eaten cold over salads for an effortless next-day lunch. Store everything separately in airtight containers in the refrigerator.

• Never microwave the crispy salmon unless you want soggy disappointment
• The chard reheats best in a skillet with a splash of water
• Fresh lemon is essential to brighten up reheated portions

Save

This is the kind of dinner that makes healthy eating feel like a treat rather than a compromise. Crispy, tender, and packed with flavor.

Questions & Answers

→ How do I ensure the salmon skin gets extra crispy in the air fryer?

To achieve extra-crispy skin, ensure the salmon fillets are patted very dry before seasoning. Place them skin-side up in the preheated air fryer at 400°F (200°C) and cook for the recommended 7–9 minutes, or until the skin is golden and crisp. Avoid overcrowding the basket to allow for optimal air circulation.

→ Can I substitute other greens for Swiss chard in this meal?

Yes, absolutely! If you don't have Swiss chard or prefer another leafy green, baby spinach or kale make excellent substitutes. Follow the same steps for sautéing, adjusting cooking time as needed until they are just wilted.

→ What's a good way to add more flavor to the salmon before air frying?

For an extra burst of flavor, consider rubbing the salmon fillets with a thin layer of Dijon mustard before seasoning them with salt, pepper, and smoked paprika. This adds a subtle tang that complements the fish beautifully.

→ How do I know when the salmon is perfectly cooked?

Salmon is perfectly cooked when it flakes easily with a fork. The internal temperature should reach 145°F (63°C). Cooking times can vary based on fillet thickness, so keep an eye on it, typically 7-9 minutes for average fillets in the air fryer.

→ What type of wine pairs well with Air Fryer Salmon and Swiss Chard?

This dish pairs wonderfully with a dry white wine. Excellent choices include Sauvignon Blanc, known for its crisp acidity and citrus notes, or a Pinot Grigio, which offers a light and refreshing counterpoint to the rich salmon and garlicky chard.

→ Is this a suitable meal for dietary restrictions?

Yes, this meal is naturally gluten-free and low carb, making it a great option for those following these dietary plans. It focuses on whole, unprocessed ingredients like salmon and fresh greens.