Prepare the Pesto Butter:

1. • Make the Pesto (if homemade): In a food processor, combine basil leaves, pine nuts (or walnuts), Parmesan cheese, garlic, olive oil, salt, and pepper. Pulse until smooth and well combined. Set aside.
   • Mix with Butter: In a small bowl, mix 2 tablespoons of pesto with the softened butter and 1 tablespoon of lemon juice. Stir until fully combined, then set aside.
2. Cook the Salmon:
   • Season the Salmon: Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides.
   • Cook the Salmon: Once the oil is hot, place the salmon fillets in the skillet, skin-side down if using skin-on fillets. Cook for about 4-5 minutes per side, or until the salmon is golden and cooked through (internal temperature should reach 145°F/63°C). The salmon should flake easily with a fork when done.
   • Add the Pesto Butter: In the last 1-2 minutes of cooking, spoon a generous amount of pesto butter over the salmon fillets. Let the butter melt and coat the fish.
3. Serve:
   • Plate the Salmon: Once the salmon is cooked, transfer the fillets to serving plates.
   • Garnish: Drizzle any remaining pesto butter from the skillet over the salmon and garnish with fresh parsley and lemon wedges.
   • Serve: Serve immediately with your choice of sides, such as roasted vegetables, a light salad, or rice.