Salmon Fillets With Pesto and Pistachios

Preheat the oven to 350°F 2 Take four salmon fillets (do NOT use salmon steaks!) of about 6-7 oz. each and put them on a cookie sheet that has been sprayed with Pam or brushed with olive oil to prevent sticking.

Spoon about 1 tablespoon of Butoni pesto (in the grocery store refrigerated section) onto the top of each filet and spread evenly.

Take the pistachios (shell the nuts, put in a baggie and whack with the side of a meat tenderizer/pounder) and cover the pesto with them. The amounts of pesto and pistachios depend on the size of the fillets, so use your judgment here.

Bake for about 20-22 minutes until done.

Serve immediately. (I serve it with roasted baby red potatoes and asparagus.).