Pistachio-Crusted Salmon with Roasted Brussels Sprouts

1. Preheat the oven to 450°F/ 230°C.
2. Line a baking sheet with foil. Add Brussels sprouts to baking sheet and toss with olive oil, salt, pepper, and cumin, if using. Roast in the oven for about 10 minutes.
3. Meanwhile, prepare salmon: rub salmon all over with dijon mustard, and sprinkle with salt and pepper.
4. In a small bowl, combine chopped/ground pistachios with breadcrumbs. Add the salmon fillet and toss to coat.
5. Remove Brussels sprouts from the oven and place salmon (skin side down) in between them. If you have extra breadcrumb mixture, sprinkle it over the Brussels sprouts. Return to the oven and cook until Brussels sprouts can be easily pierced with a fork and salmon is opaque throughout, about 10-15 minutes.