Preheat your oven to 350°F (175°C).

Pulse the roasted and salted pistachios in a food processor until they resemble coarse crumbs.

In a small bowl, combine the coarse ground Dijon mustard and maple syrup; whisk until smooth, seasoning with salt and pepper.

Generously coat the salmon filets with the Dijon maple mixture.

Press each filet into the pistachio crumbs to ensure an even coating.

Arrange the coated salmon filets in a baking dish or on a lined baking sheet.

Bake for 20 to 25 minutes, or until the salmon flakes easily with a fork.

Let the salmon rest for about 5 minutes before serving.