Begin by softening ½ cup of unsalted butter at room temperature to achieve a creamy texture. In a small bowl, combine the softened butter with ¼ cup of basil pesto, mixing until perfectly blended.

Rinse the salmon fillets under cold water and pat them dry with paper towels. Season both sides generously with kosher salt and freshly cracked black pepper. Heat 2 tablespoons of light olive oil in a skillet over medium heat.

Carefully place the seasoned salmon fillets in the hot skillet, skin-side down. Allow them to sear undisturbed for 4-5 minutes.

Using a spatula, carefully flip the salmon fillets over and spread one tablespoon of the pesto butter over each fillet. Reduce the heat to medium-low and continue cooking for another 3-5 minutes.

Monitor the salmon closely, aiming for an internal temperature of 145°F. Once done, turn off the heat, allowing the salmon to rest.

Gently transfer the pan-seared salmon with pesto butter to a serving platter. Drizzle any remaining buttery sauce from the pan over the fillets and squeeze fresh lemon juice on top before serving.