Ingredients:

  • 4 salmon fillets (6 oz / 170g each), skin on or off
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) olive oil
  • 1 cup (240 ml) heavy cream
  • ¼ cup (60 ml) prepared basil pesto (store-bought or homemade)
  • 2 cloves garlic, minced
  • ½ cup (50g) grated Parmesan cheese, plus more for serving (optional)
  • Juice of ½ lemon (optional, for brightness)
  • Fresh basil or parsley, chopped

Instructions:

  1. Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down (if skin-on) in the hot skillet.
  3. Cook for 4-5 minutes, until the skin is crispy and the salmon is cooked about halfway through. Flip carefully and cook for another 2-3 minutes, or until the salmon is cooked through but still moist and flakes easily with a fork. Internal temperature should reach 145°F (63°C). Remove salmon from skillet and set aside on a plate. Tent loosely with foil to keep warm.
  4. Reduce heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
  5. Pour in the heavy cream and stir well, scraping up any browned bits from the bottom of the skillet.
  6. Add pesto and Parmesan cheese. Stir constantly until the sauce is smooth, creamy, and slightly thickened, about 3-4 minutes.
  7. Return salmon to the skillet. Spoon the creamy pesto sauce over the fillets, ensuring they are well coated.
  8. Cook for another minute or two, just to warm everything through. Squeeze lemon juice over the top (if using) for a touch of brightness.
  9. Garnish with fresh basil or parsley. Serve immediately.