For salmon with creamy pesto, you will need:

4 salmon fillets, skin removed
1 cup cream
about 20 to 30 fresh basil leaves, chopped
1 tbsp olive oil
1/3 cup grated parmesan
salt and pepper

(serves 4)

Fill a frying pan with 1 inch (2.5cm) lightly salted water. Bring to boil. Gently lower the salmon fillets into the water, bring back to boil and lower the heat to simmer the fillet for about 12-15 minutes, turning once half way, until cooked through.Drain and set aside. Put the oil, chopped basil and parmesan in the pan. Heat gently and mix well. Add the cream and stir well while warming. Do not allow to boil. Add salt and pepper to taste. Pour over the salmon and serve with pasta or creamed potato.