In an airtight container, combine the lettuce with the peaches and basil. Place salmon on top.
In two separate airtight containers, place the avocado and mint-basil pesto, respectively. Store all containers in the fridge.
Place the pistachios in a sandwich bag and store at room temp.
Top the salmon and mango salad with avocado and pistachios. Dress with mint-basil pesto.