2-3 lbs. salmon
4 Tbsp. stone ground mustard (the kind with the little seeds in it)
1 cup pistachios (shelled)
4 Tbsp. olive oil
1/2 cup panko breadcrumbs
Salt and pepper
Preheat oven to 375 degrees.
Mix together the juice of 2 lemons and the mustard.
Place salmon skin-side down on a large baking sheet. Spread mustard mixture on top of salmon and sprinkle with salt and pepper.
In a food processor, blend the pistachios and breadcrumbs. Slowly add in the oil. Blend until the entire mixture is wet.
Cover the salmon entirely with an even spread of the pistachio yumminess.
Bake for about 15-20 minutes depending on how you like your salmon cooked. I like mine on the medium side. Keep in mind that once you take the fish out, it will continue cooking so allow it to rest for a few minutes.