1 cup hulled salted pistachios
1 cup arugula
1 tsp. lemon zest, plus more for garnish, if desired
¼ cup olive oil
2 6-oz. salmon fillets, 1-inch thick
• Preheat the oven to 425 degrees.
• Place the pistachios, arugula and lemon zest in a food processor. With the food processor running, slowly add the olive oil. Process until a thick paste forms.
• Place the salmon fillets on a baking sheet lined with parchment paper. Press an equal amount of pistachio paste on top of each fillet.
• Bake 20 minutes, until the salmon is cooked through. Garnish with lemon zest if desired.