Ingredients:

  • 4 (6-ounce) salmon fillets, skin-on (170 g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste
  • 1 cup shelled pistachios, roughly chopped (130 g)
  • ½ cup fresh parsley, finely chopped (15 g)
  • 2 cloves garlic, minced
  • 2 tablespoons breadcrumbs (30 g) – optional for extra crunch
  • 1 tablespoon Dijon mustard (15 g)
  • 2 tablespoons unsalted butter, melted (30 g)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Place the salmon fillets on a lined baking sheet, skin-side down. Brush with olive oil and drizzle with lemon juice. Season with salt and pepper.
  3. In a mixing bowl, combine chopped pistachios, parsley, garlic, breadcrumbs (if using), mustard, and melted butter. Mix until well incorporated.
  4. Evenly spread the pistachio mixture over the top of each salmon fillet.
  5. Place the baking sheet in the oven and bake for 15-20 minutes or until the salmon flakes easily and the crust is golden brown.
  6. Remove from the oven, drizzle with lemon zest, and serve immediately.