You can refrigerate the crusted salmon for a few hours but I would not advise freezing the fish with the pesto sauce. The reason being that freezing the fish with the pesto sauce and nuts may result in a change in texture. It would also mean more time for baking.
You can keep the nuts chopped and ready and all you have to do then is spread the pesto on the salmon and then top it with the chopped nuts, before putting it in the oven to bake.
Anonymous says :