1/4 c. shelled pistachios
10 lg. basil leaves or 1/4 c. parsley
2 tsp. dried basil
1 clove garlic
1/2 c. butter, room temp.
2 tsp. lime juice
6 (6 oz.) 1 1/2 inch thick salmon fillets
Salt and pepper
Extra basil
Leaves for garnish

Process pistachios, basil leaves, garlic cloves, in food processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice. Process until incorporated. Season to taste with salt and pepper. Transfer to small bowl and refrigerate. This can be made up to 4 days ahead.

Butter a 9 x 13 inch baking dish. Preheat oven to 400 degrees. Sprinkle lime juice and water over salmon. Bake 10 minutes. Place 2 tablespoons pistachio, basil, butter on each fillet and continue to bake until done, about 5 more minutes.