1 cup salted dry roasted pistachio nuts,chopped 1/2 cup packed brown sugar 3 tbsp.lemon juice 1tsp.dried dillweed 11 tsp.coarsely ground black pepper 6-oz.skinless salmon fillets 1/4 cup purchased basil pesto
Directions:
1.preheat oven to 425 degrees.in a small bowl combine pistachio nuts,brown sugar,lemon juice,dillweed,and pepper;set aside. 2.place salmon fillets in a greased,foil-lined baking pan.measure thickness of fish.spoon pistachio mixture evenly on each fillet.Gently press in place to form a crust. 3.bake for 6 to 8 minutes for each 1/2-inch thickness of fish.Pass pesto to serve with fish.makes 6 servings.