Grind pistachios into medium sized pieces with a blender or food processor. Combine pistachios, bread crumbs, cheese, and butter in a small bowl; stir with a fork until thoroughly mixed. Season salmon fillets with salt and pepper on both sides.
Heat olive oil in an oven safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
Bake in the preheated oven until salmon flakes easily with a fork, 12 minutes.
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