# What You'll Need:
→ Fish
01 - 4 skinless salmon filets, 6 oz each
02 - Salt and freshly ground black pepper to taste
→ Pistachio Crust
03 - 3/4 cup unsalted shelled pistachios, finely chopped
04 - 1/4 cup fresh parsley, finely chopped
05 - 2 tablespoons fresh dill, finely chopped
06 - 1 tablespoon lemon zest
07 - 2 tablespoons panko breadcrumbs, gluten-free
08 - 2 tablespoons olive oil
→ For Cooking
09 - 2 tablespoons olive oil
10 - Lemon wedges for serving
# How To Make It:
01 - Pat the salmon filets dry with paper towels. Season both sides with salt and pepper.
02 - In a shallow bowl, combine chopped pistachios, parsley, dill, lemon zest, panko breadcrumbs, and 2 tablespoons olive oil. Mix well until evenly combined.
03 - Press the top side of each salmon filet firmly into the pistachio mixture, coating it thickly and pressing gently to ensure it adheres.
04 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering.
05 - Place the salmon filets crust side down in the skillet. Cook for 3-4 minutes until the crust is golden brown and crispy.
06 - Carefully flip the filets and cook another 3-5 minutes, until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 125-130°F.
07 - Remove from the pan and let rest for 2 minutes. Serve with lemon wedges.
