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Boy Eats World!
By David Lawrence

I know what you're thinking Any recipe with the word "crusted" in the title automatically sounds intimidating, complicated, and "chefy" Relax! Pistachio-Crusted Salmon Filets are among my favorite things to make for dinner parties Not only do they have great stage presence, they are ridiculously easy to prepare I promise you, if you can chop nuts, you can make this dish Just make sure not to pulverize the pistachios, it's important to walk that fine line between chopped nuts and pistachio dust.
Serves 4



    • 4 (6-ounce) boneless, skinless salmon filets
    • 1 cup store bought basil pesto
    • 1½ cups unsalted pistachios, shelled, chopped


Preheat the oven to 375°F

Line a sheet pan with parchment paper. Place the salmon filets on the sheet pan and spread the pesto sauce over the tops and sides. Press the chopped pistachios into the salmon to form a crust. Be generous with the pistachios, you want to form a good crust.

Bake for 10 to 12 minutes, depending on the size of the filets. My idea of the perfect salmon filet is slightly undercooked so you can still see that coral pink trail running through the middle of the fish.


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