Pistachio crusted salmon

A simple weeknight dinner idea turns Sicilian pistachios into a crunchy crust for salmon. The recipe uses a 3/4-pound wild-caught salmon fillet, roasted shelled pistachios (1/2 cup), lemon zest and juice, Dijon mustard, and honey to form a mixture pressed onto the salmon skin-side down. Fresh asparagus (1/2 pound) is roasted alongside the fish in a 400°F oven for 8 to 10 minutes, until the salmon reaches 140°F on a thermometer. Quinoa microwaveable is prepared separately, then mixed with olive oil, salt, and black pepper and plated with the salmon and asparagus. It yields two servings.