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First preheat your oven to 400 F, line a pan with parchment paper for the salmon and start boiling a large pot of water on the stove for the pasta.
Make your pistachio pesto by adding all ingredients to a food processor and mixing until well-combined (the texture should still be slightly chunky).
Cover each salmon fillet with a spoonful of pesto and optional salt, pepper, olive oil or grass-fed ghee. Place in the oven and bake for 12-17 minutes until the internal temp reaches 145 F.
While salmon is baking, add pasta to the large pot of boiling water and cook according to instructions.
Assemble any toppings or add-in’s (arugula, tomatoes, veggies, etc.).
Once pasta and salmon are done cooking, set salmon briefly aside and toss pasta together with the remaining pesto, optional add-in’s and salt, pepper and olive oil to test. Dish onto individual plates/bowls and serve with the baked salmon filet on top.