Pistachio Baked Salmon

1 cup salted dry roasted pistachio nuts, chopped

1/2 cup packed brown sugar

3 Tbsp. lemon juice

1 tsp. dried dillweed

1 tsp. coarsely ground black pepper

6 6-oz. skinless salmon fillets

1/4 cup purchased basil pesto (optional)

1. Preheat oven to 425 degrees F. 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 15x10x1-inch baking pan. Measure thickness of fish. Spoon pistachio mixture evenly on each fillet. Gently press in place to form a crust.

Labels- Pistachio Baked Salmon- Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Pesto may be served on the side (optional). Makes 6 servings.

Label: Defrost completely. Bake at 425 degrees for 6 to 8 minutes or until fish flakes easily when tested with a fork. 3/19/09