1.) Arrange the salmon, skin side down, on a baking sheet. Mix the mustard and lemon juice in a small bowl and spread evenly along the top of the salmon.
2.) Coarsely grind the shelled pistachios in a food processor. Add Panko break crumbs, oil, and salt/pepper. (The bread crumbs should be slightly damp in order to adhere to the salmon.)
3.) Sprinkle the Pistachio mixture over the mustard to c...