A side of salmon gets a zingy lemon mustard glaze and then a panko pistachio crust. The crust keeps the salmon super moist and by the time it's done cooking you can whip up this really easy yet impressive side of wild mushroom and wilted spinach.

Pistachio Crusted Salmon
You will need:
1 side of salmon
2 lemons (juiced)
4 tbsp Dijon mustard
1 cup ground pistachios
1/2 cup Panko bread crumbs
2 tbsp olive oil
Salt and pepper to taste

Directions:
Preheat the oven to 400. Place the salmon in an oven proof dish, skin side down.
Mix the lemon juice and mustard together to form a paste and smear it on the salmon.
In a small bowl combine the
pistachios, Panko crumbs and olive oil. Season with salt and pepper. Press the pistachio mixture onto the salmon until fully covered.
Bake for 1520 minutes.

Side dish Wild Mushrooms with Wilted Spinach

Ingredients
2 shallots (diced)
3 cloves of garlic minced
2 T olive oil
4 cups mixed wild mushrooms (sliced thinly)
1/4 cup dry sherry (optional)
10 oz. spinach
Salt and pepper to taste

Instructions

1) Heat the olive oil in the pan and the shallots and sauté until translucent.
2) Add the minced garlic and sauté for another 23 minutes.
3) Add the mushrooms sauté until the mushrooms are tender.
4) Add the spinach and continue stirring for 23 minutes until the spinach wilts.

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Shana Tova. Enjoy!