“BHG $400 winner in the Crunch Kitchen Favorites category, January 2007. Cook time is approximate.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside.
  3. Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan.
  4. Measure thickness of fish.
  5. Spoon pistachio mixture evenly on each fillet.
  6. Gently press in place to form a crust.
  7. Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.
  8. Pass pesto to serve with fish.

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