Step 1

Preheat the oven 425 degrees.

Step 2

Place the pistachios, parsley, lemon zest, garlic, bread crumbs and apricot jam in the work bowl of a food processor and pulse until crumbly. Pour the olive oil through the feed tube and process until a thick, sticky paste forms.

Step 3

Place about 1½ to 2 tablespoons of the mixture on top of each fillet and spread/press it evenly onto the tops of the salmon. (Use a piece of plastic wrap or wet your finger to prevent sticking if necessary.)

Step 4

Bake on a parchment lined baking sheet for 15 -20 min. Serve with the reserved lemon wedges