Pat the salmon fillets dry with paper towels, focusing on the skin to reduce splatter and promote crispiness.
Brush a light layer of olive oil over the skin and flesh of each fillet to help the pesto adhere and encourage crispy skin during cooking.
Spread an even, generous dollop of pesto on top of each fillet, using the back of a spoon or a brush to smear it over the flesh, avoiding excess that might cause sogginess.
Preheat your air fryer to 400°F (200°C) for about 3 minutes, ensuring a hot cooking environment for crispy skin.
Place the salmon fillets skin-side down in the air fryer basket, making sure they aren’t touching to allow even circulation of hot air.
Cook the salmon at 400°F for 8-10 minutes, checking around the 8-minute mark for a crispy skin and opaque, flaky flesh. Listen for that satisfying crackle when you lift the basket.
Once cooked, carefully transfer the salmon to a plate, and squeeze fresh lemon juice over the top for brightness and added flavor.
Sprinkle with freshly cracked black pepper and, if desired, chopped herbs like parsley or dill for extra freshness.
Serve immediately, allowing the crispy skin to crackle with each bite and the tender, flavorful flesh inside to be enjoyed at its best.
