Save to Pinterest My air fryer sat untouched for weeks until a friend swore it made restaurant-quality salmon at home. I was skeptical, honestly, but one weeknight I tossed in a fillet and heard that sizzle. The skin crisped up like magic while the inside stayed tender and buttery. I've been hooked ever since, pairing it with whatever greens I have on hand, and Swiss chard quickly became my go-to.
I made this for my sister after her long shift at the hospital, and she said it tasted like something from a bistro. We sat on the couch with our plates, squeezing lemon over everything, and she kept raving about the crispy skin. It felt good to feed her something healthy that didn't taste like a compromise. That night, this recipe earned a permanent spot in my rotation.
Ingredients
- Salmon fillets (skin-on): The skin protects the delicate flesh and crisps up beautifully in the air fryer, so don't remove it.
- Olive oil: A light coating helps the seasoning stick and encourages that golden, crispy exterior.
- Sea salt and black pepper: Simple seasoning lets the natural flavor of the salmon shine without overpowering it.
- Smoked paprika: This adds a subtle smoky warmth that pairs perfectly with the fish, but you can skip it if you prefer a cleaner taste.
- Lemon: Fresh wedges brighten everything up and cut through the richness with a zippy acidity.
- Swiss chard: The slightly earthy, mineral flavor stands up well to garlic and complements the salmon without competing.
- Garlic cloves: Minced garlic infuses the greens with a fragrant, savory depth that makes them irresistible.
- Crushed red pepper flakes: A pinch adds gentle heat, but it's entirely optional depending on your mood.
Instructions
- Prep the Salmon:
- Pat the fillets completely dry with paper towels, then brush both sides with olive oil. Season the flesh side generously with salt, pepper, and smoked paprika if using.
- Preheat the Air Fryer:
- Set your air fryer to 400°F and let it run empty for about 3 minutes. This ensures even cooking and helps the skin crisp up right away.
- Cook the Salmon:
- Place the fillets skin-side up in the basket, making sure they don't overlap. Air fry for 7 to 9 minutes, depending on thickness, until the skin is golden and the flesh flakes with a fork.
- Sauté the Garlic:
- While the salmon cooks, heat olive oil in a large skillet over medium heat and add minced garlic. Stir for about 30 seconds until it smells amazing but hasn't browned.
- Wilt the Swiss Chard:
- Toss in the chopped chard and stir everything together, cooking for 2 to 3 minutes until the leaves soften. Season with salt, pepper, and a pinch of red pepper flakes if you like a little kick.
- Plate and Serve:
- Spoon the garlicky greens onto plates, top each portion with a salmon fillet skin-side up, and serve with lemon wedges on the side. Squeeze the lemon over everything just before eating.
Save to Pinterest One evening, I plated this for a small dinner party and watched my friend, who claimed she hated greens, go back for seconds of the Swiss chard. She admitted the garlic changed everything and asked for the recipe before she left. It reminded me that the simplest preparations often win people over when the ingredients are treated right.
Choosing Your Salmon
Look for fillets that are firm to the touch with bright, moist flesh and no fishy smell. I prefer wild-caught when I can find it, but good quality farmed salmon works beautifully too. Skin-on is non-negotiable here since that's where all the crispiness happens. If your fillets have pin bones, run your fingers along the flesh and pull them out with tweezers before cooking.
Working with Swiss Chard
Swiss chard wilts down significantly, so don't be alarmed by the volume of raw leaves. I like to trim the thick stems and save them for another use, but you can also chop them finely and sauté them a minute before adding the leaves. The slight bitterness of chard mellows with heat and garlic, turning into something rich and almost sweet. If you can't find chard, baby spinach or kale are great stand-ins.
Serving Suggestions
This dish feels complete on its own, but sometimes I'll add a scoop of creamy mashed cauliflower or a handful of roasted baby potatoes on the side. A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully. If you want to stretch the meal, serve it over quinoa or farro to soak up all the garlicky oil from the greens.
- Drizzle a little balsamic glaze over the chard for a sweet-tart contrast.
- Top the salmon with a spoonful of herbed yogurt or a dollop of pesto for extra richness.
- Serve with crusty bread to mop up every last bit of flavor from the plate.
Save to Pinterest This recipe proved to me that healthy food doesn't have to be boring or complicated. It's become my answer to those nights when I want something satisfying without spending an hour in the kitchen.
Recipe FAQs
- → How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque and the skin crispy after 7-9 minutes at 400°F.
- → Can I use frozen salmon fillets?
Yes, but thaw them completely first and pat very dry with paper towels. Excess moisture will prevent the skin from crisping properly in the air fryer.
- → What can I substitute for Swiss chard?
Baby spinach, kale, or collard greens work well as substitutes. Adjust cooking time slightly as spinach wilts faster while kale may need an extra minute.
- → Do I need to flip the salmon while cooking?
No, place the salmon skin-side up and leave it undisturbed. This method ensures the skin gets extra crispy while the flesh cooks through from the bottom heat.
- → How should I store leftovers?
Store cooked salmon and Swiss chard separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.
- → Can I add other seasonings to the salmon?
Absolutely! Try garlic powder, dried dill, cajun seasoning, or a touch of Dijon mustard before seasoning. Fresh herbs like thyme or rosemary also complement salmon beautifully.