Line a baking sheet with parchment paper. Place the salmon, skin side down. Season lightly with salt and cracked black pepper.
In a small bowl mix together lemon juice, dijon mustard, honey, and garlic. Spread evenly over salmon filet.
In a separate small bowl mix together pistachios, panko bread crumbs and olive oil. Press the ‘crusted’ mixture into the salmon filet evenly.
Bake salmon filet for 12-15 minutes or until fish flakes off easily with a fork. Allow salmon to cool for 5 minutes and place onto prepared Taylor Farms Strawberry Rosè Salad Kit.
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