tablespoon butter, melted, 4 (6 ounce) fillets salmon with skin, center cut, salt and ground black pepper to taste, 2 tablespoons
olive oil, 1 tablespoon Dijon mustard, 4 lemon wedges. Set the oven's temperature to 375°F, or 190°C. In a small bowl, add
butter, Parmesan cheese, bread crumbs, and pistachios; whisk with a fork to mix well. Salmon fillets should be lightly seasoned
on both sides with salt and pepper. In a large ovenproof skillet, heat the olive oil over medium heat. Sear salmon fillets for two to
three minutes with the flesh side down. Cut off the heat and turn the salmon pieces so that the skin side is down. Evenly brush salmon's tops with Dijon mustard.
Place the pistachio mixture on top of the salmon and push it firmly. Bake for 10 to 12 minutes, or until the salmon flakes easily with a fork, in a preheated oven. Accompany with slices of lemon.