Place basil leaves, garlic, lemon juice, and 1 tablespoon of olive oil into a blender or food processor. Blend until smooth, adding more oil if needed for a concentrated pesto consistency. Set aside.
2 tablespoons olive oil, 1 clove garlic, 1 teaspoon lemon juice
Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil shimmers and begins to smoke slightly, place the salmon skin-side down into the skillet.
2 fillets salmon fillets, 2 tablespoons olive oil
Cook the salmon skin-side down for 4–5 minutes, pressing gently with a spatula to ensure even contact. The skin should become crisp and golden brown. Flip the fillets carefully using the spatula and cook for another 3–4 minutes, until the flesh is opaque and flakes easily with a fork.
2 fillets salmon fillets
In the last minute of cooking, spoon a generous dollop of basil pesto over each fillet. Allow the pesto to warm slightly and infuse into the fish, watching for the glossy, vibrant green coating to set on top.
1/4 cup basil leaves
Remove the salmon from the skillet and transfer to serving plates. Garnish with additional basil leaves if desired. Serve immediately, displaying the crispy skin, flaky interior, and herbal pesto topping.
