Salmon Fillets With Pesto and Pistachios |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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A favorite recipe recommended to me by my friend Lynn. Ingredients:
1 1/2-2 lbs salmon fillets |
1/4 cup buitoni refrigerated pesto sauce |
1/2 cup chopped pistachios |
Directions:
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.
3. Spoon about 1 tablespoon of Butoni pesto (in the grocery store refrigerated section) onto the top of each filet and spread evenly.
4. 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.
5. Bake for about 20-22 minutes until done.
6. Serve immediately. (I serve it with roasted baby red potatoes and asparagus.).
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