Salmon with Pesto Butter

5 from 1 vote

This Salmon with Pesto Butter is pan-seared to perfection and topped with homemade pesto butter for a flavorful and easy seafood dinner that everyone will devour. With just 7 simple ingredients, this quick salmon recipe is ready in only 20 minutes, making it the perfect option for a delicious meal any night of the week.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings fillets

Calories 429kcal

Author Ashley Petrie, RDN, LDN

Equipment

12" stainless steel skillet or cast iron skillet

Ingredients

For the Pesto Butter

4 tablespoons unsalted butter softened
2 tablespoons basil pesto

For the Salmon

2 tablespoons light olive oil
4 4-ounce fillets salmon skin removed
1 teaspoon kosher salt
½ teaspoon black pepper
Juice from ½ of a lemon

Instructions

Make the Pesto Butter

Add the pesto and softened butter to a small mixing bowl. Mix together with a fork until well combined. Set aside.
4 tablespoons unsalted butter, 2 tablespoons basil pesto

Make the Salmon

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 your skillet, give it a few more minutes to crust over. In a pinch, add a few tablespoons of water to the skillet to help release the salmon before flipping.
2 tablespoons light olive oil, 4 4-ounce fillets salmon, 1 teaspoon kosher salt, ½ teaspoon black pepper
Flip the salmon fillets over and spread about one tablespoon of the 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 fully cooked through. The amount of time it takes will depend on the thickness of your salmon fillets.
Transfer the salmon from the skillet to a serving platter and drizzle with any butter remaining in the pan. Squeeze fresh lemon juice over each fillet and serve immediately.
Juice from ½ of a lemon

Notes

Quick Tip: Salmon is cooked through when it reaches an internal temperature of 145°F. Another way to check salmon for doneness is to press gently on the salmon to see if it's beginning to flake.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Make Ahead: Pesto butter can be prepared and stored in the refrigerator up to one month in advance.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.