Salmon with Lemon Ginger Butter

6 T. butter well-softened at room temperature
2 T. fresh lemon juice, warmed slightly
2 T. minced fresh ginger
2 T. snipped fresh chives
Olive oil for the pan
Salmon Fillets patted dry
Kosher Salt
Freshly Ground Pepper

Heat oven to 500 degrees.
In a small bowl blend the butter, lemon juice, ginger, and chives and set aside on counter.
Set a large oven-proof skillet over medium high heat and add enough olive oil to make a light film. Make sure your salmon in patted dry on both sides then sprinkle with salt and pepper. When the oil is very hot add the salmon and cook until browned (about 1 minute).  Flip the fish over and put the skillet in the oven. Roast for 4 minutes.  Check if salmon flakes, then remove pan from oven and place a dollop of lemon ginger butter on each piece.  Serve immediately.

This recipe was so quick to make and delicious.  Your butter will stay good in the fridge for about 5 days and in the freezer for a few months.  I think it would be good on pasta or chicken or even veggies.