Weeknight or Make Ahead One Pot Salmon and Pesto

1 1/2 pounds salmon fillets
1/3 cup pesto
2 tablespoons butter
1 cup uncooked long-grain white rice
2 1/2 cups fish or chicken stock
2/3 cup dry white wine (or you can leave it out, but it adds some flavor)

In a medium bowl, toss salmon fillets in pesto to coat.  In a dutch oven over medium heat, melt butter, stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork. 

You can make it ahead and then put in the oven at low heat to keep for a few hours if you need to.