A side of salmon gets a zingy lemon-mustard glaze and then a panko pistachio crust. The crust keeps the salmon super moist and by the time it's done cooking you can whip up this really easy yet impressive side of wild mushroom and wilted spinach.
1 side of salmon
2 lemons (juiced)
4 tbsp Dijon mustard
1 cup ground pistachios
1/2 cup Panko bread crumbs
2 tbsp olive oil
Salt and pepper to taste
Preheat the oven to 400. Place the salmon in an oven proof dish, skin side down.
Mix the lemon juice and mustard together to form a paste and smear it on the salmon.
In a small bowl combine the pistachios, Panko crumbs and olive oil. Season with salt and pepper. Press the pistachio mixture onto the salmon until fully covered.
Bake for 15-20 minutes.