Salmon with Pesto Butter (Print Version)
# Ingredients:
→ Pesto Butter
01 -
4 tablespoons unsalted butter, softened
02 -
2 tablespoons basil pesto
→ Salmon
03 -
2 tablespoons light olive oil
04 -
4 salmon fillets (4 ounces each), skin removed
05 -
1 teaspoon kosher salt
06 -
½ teaspoon black pepper
07 -
Juice from ½ lemon
# Instructions:
01 -
Add the pesto and softened butter to a small mixing bowl. Mix together with a fork until well combined. Set aside.
02 -
Heat olive oil in a skillet over medium heat. Season the salmon fillets on both sides with salt and pepper. Sear the salmon for 4–5 minutes on one side or until a golden brown crust forms. If the salmon is sticking to the skillet, allow a few more minutes for the crust to form. Optionally, add a few tablespoons of water to the skillet to release the salmon before flipping.
03 -
Flip the salmon fillets over and spread about 1 tablespoon of pesto butter evenly on top of each fillet. Reduce the heat to medium-low and cook for an additional 3–5 minutes, or until the salmon is flaky and cooked through. Time will depend on the thickness of the fillets.
04 -
Transfer the salmon from the skillet to a serving platter. Drizzle with any butter remaining in the pan. Squeeze fresh lemon juice over each fillet and serve immediately.
# Notes:
01 -
Salmon is fully cooked when it reaches an internal temperature of 145°F. Alternatively, check doneness by gently pressing on the salmon to see if it flakes.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
03 -
Pesto butter can be prepared and refrigerated up to one month in advance.