Ingredients:

  • 4 (6-ounce / 170g) Salmon fillets, skin-on or skinless
  • 1/2 tsp (3g) Fine sea salt
  • 1/4 tsp (1g) Freshly cracked black pepper
  • 1 tbsp (15ml) Avocado oil
  • 1/2 cup (65g) Roasted, salted pistachios, finely chopped
  • 1/4 cup (15g) Panko breadcrumbs
  • 1 tbsp (3g) Fresh parsley, minced
  • 1 tsp (2g) Lemon zest, freshly grated
  • 1.5 tbsp (22ml) Dijon mustard
  • 1 tbsp (15ml) Honey
  • 1 clove Garlic, grated into a paste

Instructions:

  1. Preheat your oven to 400°F (200°C). Remove the salmon from the refrigerator 15 minutes before cooking to prevent thermal shock. Use a paper towel to pat the salmon fillets completely dry.
  2. In a small bowl, combine the finely chopped pistachios, panko breadcrumbs, minced parsley, and lemon zest. Stir until evenly distributed.
  3. In a separate ramekin, whisk together the Dijon mustard, honey, and grated garlic to create the binding agent.
  4. Season the salmon fillets with sea salt and black pepper. Lightly coat a rimmed baking sheet with avocado oil or line with parchment paper.
  5. Brush the top of each fillet generously with the mustard-honey mixture. Press the pistachio-panko mixture firmly onto the binder to create a thick crust.
  6. Roast for 10 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare/medium. Allow to rest for 3 minutes before serving.