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.). |
