1 Wild Salmon Fillet
1 Cup Broccoli Florets
1 Cup Fresh Basil
1 Large Garlic Clove
¼ Cup Olive Oil + 1 TB Water
2 TB Pine Nuts
¾ Cup Pistachios, shelled and coarsely chopped

Preheat oven to 375 degrees

Combine the broccoli, basil, garlic, pine nuts, and olive oil in a food processor or blender and combine well. Season with salt and pepper to taste.
Season the salmon with salt and pepper. Spread a generous layer of pistachio nuts over the pesto and press in gently.

Bake for approximately 20 minutes. Fish will be done when a toothpick meets no resistance when inserted through thickest part.