I like quick dinners. Especially on weekdays when you rush home and are starving. And nothing is easier than this pistachio and panko crusted salmon! All I did was coat a few fillets of salmon with olive oil, then blend pistachios and garlic together with some salt and pepper, add panko crumbs to the pistachio mixture, and coat the salmon before pan frying! Note that I firmly believe that more garlic is better, and so I tossed in about half a dozen cloves instead of the one single clove that was listed in the recipe. It was amazing! You can make the pistachio crust in advance and keep it in the fridge. In fact I used the leftover crust the next day to coat chicken breasts.
I found the recipe here. I served it with a quick salad of sliced cherry tomatoes, avocado, and feta, and sliced pita grilled with olive oil, thyme, and salt.