Pistachio Crusted Salmon with Spring Peas

Ingredients

• 1/2 cup chopped pistachios
• 1/4 cup panko breadcrumbs
• 1 tablespoon unsalted butter, melted
• Kosher salt
• 1/4 cup unsalted butter, softened
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon chopped fresh mint, plus more whole leaves for garnish
• 1 teaspoon lemon zest
• 4 (4-ounce) skin-on salmon filets (1 pound total)
• Freshly ground black pepper
• 8 ounces snap peas, trimmed
• 1 green or yellow zucchini, sliced on the diagonal into 1/2-inch rounds
• 3 scallions, sliced on the diagonal into 1-inch pieces
• 1/2 lemon, sliced crosswise into rounds
• 1 tablespoon extra-virgin olive oil