Pesto Butter Salmon

Serves: 4

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Ingredients

• 2 tablespoons salted butter, room temperature​

• 2 tablespoons pesto (my favorite is Gotham Greens)

• 4 4oz fillets of salmon, skin removed (Wild Alaska Sockeye or Atlantic)

• 4 tsp garlic and herb seasoning

• 1/2 tsp Old Bay seasoning

• pinch of salt

• Red pepper flakes to taste, optional
   

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Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2. In a bowl mix together the butter and pesto.

3.  Lay out a piece of plastic wrap and place the pesto butter in the center. Fold one end of the plastic wrap over the butter and then fold the other end over the top of that. Pinch the ends of the plastic wrap and roll the butter on the counter away from your body. The ends will start to twist, and as they do, move your grip in closer to the butter to hold the twisted ends and continue to roll the butter until you have a tightly formed log. Tie the end of the plastic wrap together to seal it. 

4.  Place the butter in the freezer for 10 minutes or in the fridge for a few hours to firm up. 

5.  While the butter is chilling, mix together all of the seasonings.

6. ​Sprinkle the seasoning on one side of each fillet, flip it over and season the other side.

7. Cut the butter into 8 even slices and place 2 pats of butter on each fillet.

8. Bake the salmon in the over for 5-7 minutes depending on thickness. Internal temperature should read 145 degrees once done cooking.

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Nutritional Information: (Per Serving)

Serving Size: 1 fillet

Calories: 238calories

Total Fat: 14.4 g

Cholesterol: 71.3 mg

Sodium: 557.5 mg

Total Carbs: 0.4 g

Fiber: 0 g

Sugar: 0 g

Added Sugars: 0 g

Protein: 25.5 g

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Key words: salmon, pesto butter, 30 minute recipe, quick dinner weeknight meal.