Remove the 1 pound salmon (cut into 4 pieces) from the refrigerator about 15 minutes before cooking and pat each piece dry with paper towels.

Season both sides of the salmon evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Heat until the oil shimmers.

Place the salmon pieces skin-side down (if they have skin) in the hot skillet. Cook undisturbed until the bottom is golden brown and the fish releases easily, about 3 to 4 minutes.

Flip the salmon and cook the other side for about 3 to 4 minutes more, until the fish is cooked through to your liking.

While the salmon cooks (or immediately after), make the sauce: in a small pot over low heat combine 8 ounces cream cheese (cut into smaller pieces to help melting), 2 tablespoons half and half, and 2 tablespoons pesto. Stir constantly over low heat until smooth and fully combined, keeping the sauce warm but not boiling.

Spoon about 2 tablespoons of the pesto cream cheese sauce over each piece of salmon and serve immediately.