1 C. salted dry roasted pistachio nuts, chopped

1/2 C. packed brown sugar

3 T. lemon juice

1 tsp. dried dillweed

1 tsp. coarsely ground black pepper

6 6-oz. skinless salmon fillets

1/4 C. purchased basil pesto (optional)

 

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