Preheat your air fryer to 400°F (200°C) for about 3 minutes. Meanwhile, pat the salmon fillets dry with paper towels and lightly brush the skin with olive oil to promote crispiness.
Place the salmon fillets skin-side down in a piece of foil with small holes poked for airflow, then carefully transfer them to the preheated air fryer basket. Cook for 8-10 minutes until the skin is golden and crispy, and the flesh is opaque and flaky.
While the salmon cooks, combine cherry tomatoes and minced garlic in a small saucepan. Simmer over medium heat, stirring often, until the tomatoes break down and the sauce thickens, about 10 minutes. The sauce should smell smoky and sweet with a vibrant red color.
Once the sauce reaches your desired consistency, stir in lemon juice and season with salt and pepper to taste. Remove from heat and set aside.
Carefully lift the crispy salmon fillets from the foil and transfer them to a serving plate. The skin should crackle when touched, and the flesh will be tender inside.
Top the salmon with generous spoonfuls of the smoky tomato sauce, then garnish with torn fresh basil leaves for a fragrant finish.
Serve immediately, enjoying the contrast of the crunchy skin and tender, flaky flesh paired with the savory, smoky sauce.
