Pesto Butter Salmon
Baked basil pesto butter salmon with only a handful of ingredients is a quick and easy dinner recipe. Low carb and keto-friendly!
Servings: 4
Ingredients
- 4 tablespoons basil pesto
- 1/2 cup unsalted butter softened
- 2 minced garlic cloves
- 4 skinless salmon fillets 6 oz. each
- salt and pepper as needed
- 1 tablespoon fresh lemon juice (from ½ lemon)
Instructions
- Preheat your oven to 400 F (200 C).
- Combine 4 tablespoons basil pesto, 1/2 cup unsalted butter and 2 minced garlic cloves in a medium bowl.
- Place 4 skinless salmon fillets into an oven-safe skillet. Season the both sides with salt and pepper. Squeeze lemon juice on top.
- Using a spoon or a small ice cream scoop, evenly portion the pesto butter and place it on top of each fillet.
- Bake in the preheated oven for 10-15 minutes, or until the salmon is cooked through, adjusting the time based on the thickness of the fillets and your desired level of doneness.
Video
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For best results, reheat gently in a low oven (300°F/150°C) or an air fryer to maintain moisture. Freezing is not recommended, as the pesto butter may separate.
Nutrition
Calories: 541kcal | Carbohydrates: 1g | Protein: 42g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 172mg | Sodium: 430mg