In a food processor, combine fresh basil leaves, freshly grated Parmesan cheese, garlic cloves, pine nuts, red pepper flakes, olive oil, and 1/2 teaspoon of salt. Blend until smooth and creamy.

Preheat your oven to 400°F (204°C) to ensure it cooks evenly.

Pat the salmon steaks dry and season generously with sea salt and freshly cracked black pepper.

Spread a generous amount of pesto over each salmon steak and press chopped pistachios into the pesto.

Bake for approximately 10 minutes, checking for flakiness at the thickest part for doneness.

Serve with fresh lemon wedges on the side, allowing guests to squeeze juice over the salmon.