Make the basil vinaigrette and set aside.

Heat a large skillet over medium- high heat.

Season the salmon filets with salt and pepper on both sides, and drizzle with the remaining olive oil.

Transfer the salmon filets to the hot skillet, skin side down. Cook the filets for 4-5 minutes on each side, until just lightly pink in the center. Serve immediately over a bed of rice and top with the basil pesto vinaigrette.