Roasted Pesto Butter Salmon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

In a food processor add all of the ingredients.  Mix until well blended and then add to a jar.

 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. 

 

 Photographs are copyrighted and the property of ©Welcome Home 

Sausage Bread

Sausage Bread

Talk about an easy recipe!  This is so easy you’ll find yourself making it for all kinds of occasions.  Just four ingredients and a couple steps and you have a great dinner, a pot luck hit, or a perfect appetizer for game day! I use Hot Italian sausage for game day where I want to spice things up a bit. I used regular breakfast sausage for other events.  This is a keeper!

Quick and Easy Sausage Bread

1 lb. ground sausage (I like Jimmy Dean in a roll)

1 can refrigerated pizza dough (I used French Bread)

1 cup Mozzarella cheese, shredded

1 large egg, beaten, for brushing on top of loaf

 Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Crumble and brown the sausage in a skillet over medium heat, until no longer pink. Drain off fat.   

Open the tube of pizza dough onto the prepared baking sheet and straighten edges into a rectangle. Sprinkle cooked sausage over the dough, leaving about 1-inch open along the edges. 

 

Next, sprinkle dough with Mozzarella cheese, completely covering the top.

 

Then you want to roll it up.  You can roll it up two ways.  Roll up the dough from the side into a jelly-roll or cinnamon-roll style, crimping the seam closed and sealing and tucking the ends under.  Or you can roll it from top to bottom and tuck everything in for a loaf of bread like I did in this picture. Brush the loaf with beaten egg. 

 

Bake in preheated oven for 25-30 minutes, or until the crust is golden and the bread is cooked through. 

 

Allow loaf to rest 10 minutes before slicing.   Using a long serrated knife slice the bread and serve warm!  Dip in marinara or pizza sauce.

 Photography is the property of and copyrighted to Welcome Home.