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Spray the salmon with 1/8 teaspoon kosher salt for each of the 4 fillets and fresh ground pepper. Cover pan with foil and bake the salmon for 10 minutes. Then get rid of the foil bake again for 3 to 6 minutes, depending on thickness, till just tender and pink at the center (the internal temperature level must be in between 125 to 130 degrees Fahrenheit in the center).
When the salmon is done, spoon the pesto over the salmon. Sprinkle it with sliced pine nuts and if wanted, a little lemon zest. Serve immediately. (Leftovers can be kept cooled…
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