Grind the pistachios to a medium fine texture by pulsing gently in a food processor. Be careful not to over process, as the nuts will begin to turn into a paste. Mix with the breadcrumbs.
oat the top of each salmon fillet with mustard and press into the pistachio and breadcrumb mixture to coat. Drizzle a little olive oil on top and put in a 190C (375F) for approximately 10-15 minutes or until the fish is slightly pink in the middle.