Pesto Butter Salmon
Prep Time: 75 minutes
|
Cook Time: 14 minutes
300 Calories
|
4 Servings
Ingredients
2 cups fresh Basil Leaves, packed
2 tsp minced Garlic
1/2 cup Olive Oil
1/4 cup lightly toasted Pine Nuts
1/4 cup grated Parmesan Cheese
1/4 tsp Salt
1 stick of Unsalted Butter, softened
1/4 cup Pesto
4 Sizzlefish Salmon portions
1 tbsp Olive Oil
Salt and Pepper
Directions
Step 1
Combine ingredients for pesto in a food processor and blend until mostly smooth.
Step 2
Combine 1/4 cup of pesto with softened butter and use a fork to mix until well combined. Reserve remaining pesto for serving.
Step 3
Spoon pesto butter on a large piece of plastic wrap and wrap into a log. Refrigerate 1-2 hours, until firm.
Step 4
Preheat oven to 425ºF and line a baking sheet with parchment paper. Place salmon on baking sheet and blot flesh with paper towel. Brush with olive oil and season with salt and pepper. Roast for 12-14 minutes.
Step 5
Slice pesto butter into round discs. Serve salmon hot topped with 1-2 slices of pesto butter on each salmon portion and serve with remaining pesto if desired.
