Thursday, March 26, 2015

Garlic Pesto Butter Roasted Salmon




For the pesto butter:















First make your Pesto Butter with a stick of butter and your favorite Pesto sauce in a jar.

 1 stick unsalted butter (½ cup)—softened to room temperature

2-3 tablespoons pesto, to taste

You can obviously double the recipe if you want to make more pesto butter! The ingredients above make about ½ cup of butter, which is about 8-16 servings, depending on how much you use.

Garlic Pesto Butter Roasted Salmon

2 lbs skinless Salmon Fillets cut into serving sizes
1 tablespoon Olive Oil
1 clove minced garlic
1 stick of butter, softened to room temp
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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