# What You Need:
→ Fish
01 - 4 skinless salmon filets, 6 ounces each
02 - Salt and freshly ground black pepper to taste
→ Pistachio Crust
03 - 3/4 cup unsalted shelled pistachios, finely chopped
04 - 1/4 cup fresh parsley, finely chopped
05 - 2 tablespoons fresh dill, finely chopped
06 - 1 tablespoon lemon zest from approximately 1 lemon
07 - 2 tablespoons panko breadcrumbs, gluten-free if needed
08 - 2 tablespoons olive oil
→ For Cooking and Serving
09 - 2 tablespoons olive oil for pan-searing
10 - Lemon wedges for serving
# How to Make It:
01 - Pat the salmon filets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - In a shallow bowl, combine chopped pistachios, parsley, dill, lemon zest, panko breadcrumbs, and 2 tablespoons olive oil. Mix thoroughly until all ingredients are evenly distributed.
03 - Press the top side of each salmon filet firmly into the pistachio mixture, coating it thickly and pressing gently to ensure the crust adheres properly.
04 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until the oil shimmers.
05 - Place the salmon filets crust side down in the heated skillet. Cook for 3 to 4 minutes until the crust is golden brown and crispy.
06 - Carefully flip the filets using a spatula and cook the second side for 3 to 5 minutes until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 125 to 130 degrees Fahrenheit for medium doneness.
07 - Remove the salmon from the pan and allow it to rest for 2 minutes. Transfer to serving plates and accompany with fresh lemon wedges.
