Preparation Steps

• Preheat oven to 400°F. Line a rimmed baking sheet with parchment and lightly oil it.
• Pat salmon dry. Season both sides with 0.25 teaspoon salt and 0.25 teaspoon pepper (from the measured amounts). Place fillets skin-side down on the prepared sheet.
• In a bowl, whisk Dijon, honey, lemon zest, lemon juice, garlic powder, and olive oil until smooth.
• In a separate bowl, combine chopped pistachios and panko with the remaining 0.5 teaspoon salt and 0.25 teaspoon pepper.
• Brush the Dijon mixture over the tops of the salmon. Press the pistachio mixture onto the coated tops to form an even crust.
• Bake until the salmon flakes easily and the crust is lightly golden, 10 to 12 minutes depending on thickness. For extra color, broil for 1 minute at the end.
• Rest 2 minutes. Garnish with parsley and serve with extra lemon if desired.