Ingredients Jump to Instructions ↓

  1. 1 1/2-2 lbs salmon fillets

  2. 1/4 cup buitoni refrigerated pesto sauce

  3. 1/2 cup chopped pistachios

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

  4. Bake for about 20-22 minutes until done.

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


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