By The Way

So I think I was a bit over zealous thinking I was going to have the time or the focus to post 3 recipes a week along with menus and reviews, so I'm re-thinking the process. I've decided to post my favorite recipe of the three meals I cooked the previous week.
But here's something to look forward to. Last weekend we went to Hoppers, and our waitress was kind enough to bring us a free plate of beer-battered fried pickles. It's a new appetizer they have and it was amazing! I've looked up some recipes to go off of and I'll be trying them next week. Stay posted to see how they turn out :)

Pesto Roasted Salmon

So easy AND delicious AND good enough for company.

You'll need....

4 salmon fillets
1 container pre-made or home made pesto
4 tablespoons butter, divided
salt and pepper to taste

Pre heat oven to 350 degrees.
Rinse fillets of fish under running water and pat dry. Then place fish on a rimmed cookie sheet.
Cut 4, shallow one inch slits along the top of each fillet making sure you don’t cut all the way through to the bottom of the fish. Now insert a small chunk of butter into each slit, dividing one tablespoon of butter for each fillet.
Smear the top of each fillet with a generous amount of pesto (about 1 to 2 tablespoons. Note: you may not need to use the entire container of pesto sauce.) and sprinkle with salt and pepper.
Bake fish uncovered for 20 to 30 minutes or until fish is opaque and flakes easily.

I served this with angel hair pasta and tossed the pasta with a pat of butter, and some of the remaining pesto sauce.