Preheat your oven to 375°F

Mix the panko bread crumbs, pistachios, parmesan, and butter in a small bowl. Stir the mixture together with a fork until it’s well combined.

Season your salmon fillets with salt and pepper to taste on both sides.

Heat an oven-proof skillet on medium heat and add olive oil. Sear the salmon fillets, flesh-side down, for 2 to 3 minutes.

Turn off the heat and turn salmon pieces over so the skin side is down. Brush the tops of the salmon evenly with the Dijon mustard. Spread the pistachio mixture onto the salmon, pressing the mixture down to coat it evenly.

Bake your salmon fillets in the oven for 10-12 minutes until salmon flakes easily with a fork. Serve each salmon fillet with a lemon wedge.