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Preheat the oven 425 degrees.
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.
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.)
Bake on a parchment lined baking sheet for 15 -20 min. Serve with the reserved lemon wedges