Begin by softening the unsalted butter until it’s creamy but not melted. In a mixing bowl, mash the softened butter with the basil pesto until both ingredients are well-combined and smooth.

Heat a skillet over medium heat and drizzle in the light olive oil. Season the salmon fillets generously with kosher salt and black pepper.

Carefully lay the salmon skin-side down in the skillet and let it cook undisturbed for about 4-5 minutes until crispy.

Gently turn the salmon fillets over and spread one tablespoon of the prepared pesto butter on top of each piece. Lower the heat to medium-low and cover the skillet.

Continue cooking for an additional 3-5 minutes, or until the fish turns opaque and flakes easily with a fork.

Transfer the fillets onto serving plates and drizzle any remaining melted pesto butter over the salmon, then squeeze fresh lemon juice on top.