2 lbs skinless Salmon Fillets cut into serving sizes
1 tablespoon Star Fine Foods extra Light Tasting Olive Oil
1 clove minced garlic
2 teaspoons pesto (any brand)
2 teaspoons fresh dill weed, chopped fine (save a few sprigs to top salmon)
Salt and pepper to taste
Make a compound butter by mixing softened butter, basil, and pesto until smooth. Refrigerate until butter becomes firm again.
Cover a baking sheet with aluminum foil or parchment paper. Preheat oven to 400 degrees. Pat salmon dry with a paper towels and rub with extra virgin olive oil. Season with salt and pepper and chopped dill weed. Then top each filet with two or three sprigs of fresh dill weed.
Remove butter from refrigerator and add a scoop to each salmon fillet. Roast in over for about 15 minutes (depending on thickness of fillet) or until salmon flakes easily in the middle or thickest part. If you want to use a thermometer, it should register 125 degrees in the center of the fillet.
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Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!
Never mind - obviously when they replaced my shoulder they took my eyesight away also! Sorry -ReplyDelete
Okay! Hope you feel better.ReplyDelete