4 6oz salmon fillets, skin removed
1 t kosher salt
2 c fresh basil leaves
1/4-1/2 c EVOO
1 small clove garlic, minced
fresh ground black pepper

4 6oz salmon fillets, skin removed 1 t kosher salt 2 c fresh basil leaves 1/4 -1/2 c EVOO 1 small clove garlic, minced

Finely chop basil, add EVOO, garlic, salt and pepper. Mix throughly (or puree) and set aside for several hours for flavors to mix. (Will keep for 2 weeks in refrigerator).

Set broiler on high. Place salmon on foil-lined broiler pan and season lightly with s&p. Cook, without turning, until the salmon is the same color throughout and flakes easily, 7-10 min, depending on the thickness. Transfer salmon to individual plates and serve with pesto.