1 1/2tablespoonsparsleydill or your favorite fresh herb finely chopped, divided
Instructions
Combine together the mustards, maple syrup and garlic in a small bowl and set aside.
Lightly toast the pistachios in the oven at 350 degrees or on the stove over medium-low heat in a small pan. Toast for 3 or so minutes until fragrant and lightly browned. Keep an eye on them so they don’t burn. Then coarsely crush them either by hand with a knife or in a food processor.
Preheat oven to 350 degrees.
Place salmon fillets on a baking sheet lined with parchment paper. Spoon 1-2 teaspoons of mustard mixture onto each fillet to lightly coat the fillets. Then take 1-2 tablespoons of crushed pistachios and sprinkle them on top of each fillet using a spoon or your hand to gently press the pistachios onto the salmon.
Bake salmon for 15 minutes for medium rare to medium. Cook for an additional 1-2 mins for medium to medium-well.
Carefully remove the salmon fillets with a large spatula and transfer them to a large platter or individual plates. Drizzle a couple of tablespoons of the mustard sauce over the fillets, garnish with any leftover parsley, and serve remaining sauce on the side.
Notes
If pistachios aren’t your thing, try coating the fish with crushed hazelnuts or macadamia nuts.When serving this recipe to a larger group, buy a fillet of salmon and then follow the same prep and baking directions but increase the cooking time to approx 20-25 mins. The easiest way to know if your salmon is cooked is to use an instant-read thermometer. Perfect temp is 145 degrees. Remember, the fish will continue to cook once it's removed from the oven so if the temp is 140 degrees, take it out.