A delightful salmon recipe with a crunchy herb crust and a tangy lemon pesto sauce.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a mixing bowl, combine the chopped pistachios, brown sugar, dried dill, and black pepper. Zest the lemon and add the zest to the mixture.
Chop the pistachios finely to ensure an even crust.
Place the salmon fillets on the prepared baking sheet, skin-side down.
Pat the salmon dry with a paper towel for better crust adhesion.
Spoon the pistachio mixture evenly over the salmon fillets, pressing gently to adhere.
Press the crust firmly but gently to ensure it sticks well.
Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
Check the salmon for doneness by inserting a fork into the thickest part.
Mix the basil pesto with the juice of the lemon to create a tangy sauce.
Adjust the lemon juice to taste for desired tanginess.
Serve the salmon with the lemon pesto sauce on the side. Enjoy your meal!
Garnish with fresh dill or lemon slices for a decorative touch.
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