Step 1

Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2

Bring the coconut milk, Thai green curry paste, and soy sauce to a boil in a small pot. Lower the heat and let it simmer gently, uncovered, whisking occasionally until it reduces to 1 cup.

Step 3

Finely chop the pistachios by hand or using a small food processor. Lay the salmon, skin side down, on the prepared baking sheet, and cover with the pistachios, pressing them firmly into the salmon so that they stick. Drizzle the top of the salmon with the oil. Bake the salmon for 8-10 minutes, or until it reaches an internal temperature of 140 degrees Fahrenheit and is soft and just barely starts to flake.

Step 4

Make a pool of the green curry sauce on four plates and top with the pistachio crusted salmon.