I absolutely love salmon and I make it often. I would choose it over any other protein because its so healthy and so delicious. This is my favorite way to make it. So simple and so incredibly good! I could eat this 7 days a week!
Roasted Pesto Butter 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 Tablespoons pesto (any brand)
2 teaspoons fresh dill weed, chopped fine
(save a few whole sprigs to top salmon)
Salt and pepper to taste
For the pesto butter:
I use any brand of store bought pesto to mix with the butter, but if you’d like to make your own pesto,
- 1 tablespoon pine nuts
- 1/4 teaspoon minced garlic
- 1/3 cup basil leaves
- 3 tablespoons shredded parmesan cheese
- 1 cup unsalted butter
- pinch of salt
Compound Butter
Make a compound butter by mixing softened butter, minced garlic, dill weed, basil, and pesto until smooth. Save a few sprigs of dill for on top. Place in refrigerator while preparing salmon.
Cover a baking sheet with aluminum foil or parchment paper and spray with cooking spray. Pat salmon dry with a paper towel until moisture is removed. Season with salt and pepper.
Remove butter from refrigerator and add a scoop to each salmon fillet. Spread butter mixture over salmon. Keep in mind the butter will melt down over the salmon so no need to spread it thin.
Roast in oven for about 15 minutes (depending on thickness of fillet) at 350 degrees, 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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