Preparation

Preheat the grill at 220˚C.
Using either a hand blender or food processor, make a pesto of the pistachio nuts, 1 head of rocket, lemon juice, garlic and a dash of olive oil.
Grill the salmon fillets until they are brown and ready to serve.
Distribute the remaining rocket between the plates, place the salmon fillets on top and serve with a dash of pesto.