Effortless Salmon Pesto Butter (Print Version)
# Ingredients:
→ Pesto Butter
01 -
2 tablespoons basil pesto
02 -
4 tablespoons softened unsalted butter
→ Salmon
03 -
Juice from half a lemon
04 -
½ teaspoon ground black pepper
05 -
1 teaspoon kosher salt
06 -
4 skinless salmon portions, each about 4 ounces
07 -
2 tablespoons mild olive oil
# Instructions:
01 -
Use a fork to blend the basil pesto with the butter in a small bowl. Once it’s fully mixed, leave it aside.
02 -
Warm the olive oil over medium heat in a skillet. Season both sides of the salmon with salt and pepper. Cook the salmon on one side for about 4–5 minutes or until it has a nice golden layer. If it sticks to the pan, give it a little more time to loosen up. To make flipping easier, you can splash a bit of water into the skillet if needed.
03 -
Turn the salmon over and spread about 1 tablespoon of pesto butter across the top of each piece. Lower the heat to medium-low and cook for another 3–5 minutes, until fully cooked and tender. Cooking time will vary based on thickness.
04 -
Move the salmon onto a plate or platter for serving. Pour any leftover butter from the pan over the fish. Squeeze a little lemon juice on top and enjoy right away.
# Notes:
01 -
When salmon is ready, it reaches 145°F inside. You can also check by pressing gently—it’ll flake easily when done.
02 -
Keep leftovers sealed in the fridge for up to 4 days, or freeze for 3 months.
03 -
The pesto butter can be whipped up in advance and stored in the fridge for up to a month.