Pistachio-Crusted Salmon

Preheat oven to 375 F. Rinse salmon and pat dry with a paper towel. Arrange salmon on a foil (or parchment paper) lined rimmed baking sheet, skin side down. Sprinkle with salt and pepper to taste.

In a small bowl, combine lemon juice, lemon zest, mustard and honey. Spoon mixture and spread evenly over top of each salmon fillet.

Coarsely chop pistachios in a food processor (or coffee grinder) and combine with panko and canola oil. Spread pistachio mixture on top of salmon, pressing lightly to adhere.

Bake until salmon is cooked through to your liking and pistachios are golden, approximately 15-20 minutes. Remove from oven. Let salmon rest for 5 minutes before serving. (Salmon will continue to cook during this time so keep this in mind when removing salmon from oven.)