Prepare a cookie sheet and line it with parchment paper.
On a large cutting board, slice the salmon filet vertically into three strips of even width.
Braid the salmon. Tuck each end with a toothpick so it won’t unravel.
Sprinkle the fish with about three pinches of salt.
In a medium bowl, mix well the dressing and drizzle 3 Tablespoons evenly on top of the salmon. Leave at room temperature for a half hour.
Bake at 425° for 15 minutes. Remove from the oven.
Sprinkle generously with pistachios.
Bake for another 5 minutes.
Test for doneness: Touch the salmon at the thickest part and make sure it’s not bouncy. If it’s bouncy, leave it in the oven for two more minutes.
Transfer gently to a serving platter lined with thin lemon slices and remove the toothpicks.
Serve right away or at room temperature.
