Gourmet results with minimal effort is always my goal when developing recipes. Anyone who tasted this dish (even those who claimed to dislike pesto) gave it a huge thumbs-up. Try it — you’ll love it.

Directions

Prepare the Salmon

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Rinse salmon and pat dry. Set on a Gefen Parchment Paper lined baking sheet or roasting pan. Season lightly with garlic, onion powder, salt, and paprika. Set aside.

In a small bowl, combine the mayo, pesto, lemon juice, and date honey. Smear evenly over salmon.

Place pistachios in a ziplock bag and crush coarsely, using a rolling pin or a bottle. Spread the chopped pistachios evenly over the pesto layer.

Lightly drizzle honey over the pistachios. Bake for 30–35 minutes.

Prepare the Pesto Sauce

Place all ingredients in food processor and pulse until smooth. The sauce can be refrigerated for two weeks.

Recipe tags

Baked Basil Dairy free Date honey Easy gourmet Fish Flavorful fish dishes Non-dairy Nut crusted fish Pareve Parve Passover dishes Passover fish dishes Passover main dishes Pesach Pesto Pistachio Pistachios Quick and easy passover fish Quick-and-easy Salmon Side of salmon Silan Super easy