Ingredients
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1 1/2 - 2
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1/4
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1/2
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-
-
-
-
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-
-
-
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-
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Directions
Salmon Fillets With Pesto and Pistachios, A favorite recipe recommended to me by my friend Lynn., Terrific! Quick, healthy, tasty. We liked the crunch of the pistachios., I’d like to try this recipe. Could use thawed wild sockeye salmon with skin?
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Steps
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1
Done
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Preheat the Oven to 350f |
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2
Done
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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. |
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3
Done
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Spoon About 1 Tablespoon of Butoni Pesto in the Grocery Store Refrigerated Section Onto the Top of Each Filet and Spread Evenly. |
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4
Done
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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. |
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5
Done
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Bake For About 20-22 Minutes Until Done. |
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6
Done
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Serve Immediately. I Serve It With Roasted Baby Red Potatoes and Asparagus.. |
