Salmon Fillets With Pesto And Pistachios – a delicious recipe with salmon, buitoni refrigerated pesto sauce, pistachios. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat the oven to 350u00b0F
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.).
78
kcal
Calories
5
g
Fat
8
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 1/2 - 2 lbs salmon fillets, 1/4 cup buitoni refrigerated pesto sauce, 1/2 cup chopped pistachios.
Yes, Salmon Fillets With Pesto And Pistachios falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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