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Salmon Fillets with Pesto and Pistachios

1 1⁄2 – 2 lbs salmon fillets

1⁄4 cup refrigerated pesto sauce

1⁄2 cup chopped pistachios

Preheat the oven to 400°F

Take four salmon fillets 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 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.

Bake for approx 15 minutes or until done.


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