Easy & Juicy Baked Salmon with Crunchy Pistachios: My…

Ingredients

• 4 (6-ounce) salmon fillets, skin-on (170 g each)
• 1 tablespoon olive oil (15 ml)
• 1 lemon, zested and juiced
• Salt and pepper, to taste
• 1 cup shelled pistachios, roughly chopped (130 g)
• ½ cup fresh parsley, finely chopped (15 g)
• 2 cloves garlic, minced
• 2 tablespoons breadcrumbs (30 g) – optional for extra crunch
• 1 tablespoon Dijon mustard (15 g)
• 2 tablespoons unsalted butter, melted (30 g)