Pesto Salmon

2 pounds salmon fillets
2 lemons
1 1/4 cups pesto
1/2 cup white wine
If desired, use chopped pecans, panko, or bread crumbs to coat

1. Lightly oil baking pan. Place salmon in pan, skin side down. Run finger over flesh to make sure all bones have been removed. Salt and pepper minimally as pesto is already seasoned. Squeeze juice of one lemon and white wine over fish. Marinate 15 minutes in refrigerator.
2. Bake fish at 375 degrees for 15 minutes.
3. Coat the top side of the fish with a thick layer of pesto, about 1/8 to 1/4 inch thick.
4. Broil for 5 minutes or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned crust. Remove from the oven and set aside for a few minutes. Squeeze half of second lemon over fish. 

Yield: 4 servings