4 (6 oz) boneless, skinless salmon filets
1 cup storebought basil pesto
1 1/2 cups unsalted pistachios, shelled, chopped
Salt and pepper
Preheat the oven to 375ºF.
Line a sheet pan with parchment paper. Place the salmon filets on the sheet pan and spread the pesto sauce over the tops and sides. Press the chopped pistachios into the salmon to form a crust. Be generous with the pistachios; you want to form a good crust.
Bake for 10 to 12 minutes, depending on the size of the filets. My idea of the perfect salmon filet is slightly undercooked so you can still see that coral pink trail running through the middle of the fish.
I never use pistachios in my cooking. I prefer almonds, walnuts and peanuts.
Maybe I will give it a try.