Baked salmon with nuts

This recipe is from LeAnn over at She Cooks:

Pistachio Crusted Salmon with Creamy Dijon Sauce

Ingredients:

• 4 salmon filets, approximately 6 ounces each
• salt and pepper
• 4 tablespoons dijon mustard
• 4 tablespoons butter, melted but not hot (room temperature)
• 3 tablespoons honey
• 1/2 cup panko breadcrumbs
• 1/2 cup finely chopped pistachios
• 1/4 cup chopped parsley
• 1 lemon

Creamy Dijon Sauce

• 1 cup heavy cream
• 1/2 cup Dijon mustard
• 1 tablespoon butter, room temperature
• salt and pepper to taste

Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with non-stick cooking spray.

Remove the skin from the salmon and pat with paper towels to dry the filets completely. Lightly salt and pepper the filets.

In a small bowl, combine the Dijon, butter and honey.

In a shallow dish, combine the breadcrumbs, pistachios and parsley.

Brush the Dijon mixture onto the salmon and then roll in the breadcrumb mixture to coat. Place in prepared baking dish. Squeeze the juice of half a lemon over the salmon. (Reserve the other half for garnishing.)

Place in the oven and bake for 20-22 minutes or until the salmon flakes easily with a fork.

Prepare Creamy Dijon Sauce while salmon is baking.

Combine heavy cream and Dijon mustard in a saucepan and bring to a low simmer over medium heat. Simmer for 5 minutes, whisking frequently. Whisk in butter until melted. Remove from heat and season with salt and pepper to taste.

To serve, spoon a small pool of sauce onto plate and place salmon filet on top. Drizzle a little more sauce over the salmon. Garnish with a slice of the remaining lemon. You can also garnish with a sprig of parsley and a few pistachio nuts.