# What You'll Need:
→ Fish
01 - 4 skinless salmon fillets, 6 oz 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
07 - 2 tablespoons panko breadcrumbs
08 - 2 tablespoons olive oil
→ For Cooking
09 - 2 tablespoons olive oil
10 - Lemon wedges for serving
# How to Make It:
01 - Pat salmon fillets 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 evenly combined.
03 - Press the top side of each salmon fillet 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 shimmering.
05 - Place salmon fillets crust side down in the skillet. Cook for 3 to 4 minutes until the crust is golden brown and crispy.
06 - Carefully flip the fillets and cook 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.
07 - Remove from the skillet and let rest for 2 minutes. Serve immediately with lemon wedges.
