Place the salmon into a greased baking dish – press the juice of half a lemon onto the salmon.

Roughly chop the parsley and pistachios and mix together with the lemon zest and juice.

Add the remaining juice of lemon half. Mix in a little olive oil to help bind ingredients.

Place the mix on top of the salmon and bake at 180 degrees for approx. 20-25 minutes.

Serve with new baby potatoes and fresh asparagus spears topped with olove oil and lemon juice.

Add S&P to taste