Step 1

Preheat the oven to 425 degrees Fahrenheit.

Step 2

Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer.

Step 3

In another small bowl, mix together the finely chopped pistachios, Italian panko, and Parmesan cheese. Sprinkle the pistachio mixture on top of the fish.

Step 4

Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130 degrees Fahrenheit in the center. Serve immediately.