1Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In a food processor, pulse pistachios, panko, chopped parsley, 1 tablespoon olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until a coarse crumble forms.

2For the blood orange glaze, zest one blood orange and set aside. Juice all three blood oranges (you should get about 1/2 cup of juice). In a small saucepan, combine blood orange juice, honey, Dijon mustard, the remaining 1/4 teaspoon garlic powder, cayenne pepper, and a pinch of salt. Bring to a simmer over medium heat and cook until reduced by about half and slightly thickened, roughly 8-10 minutes.

3Pat salmon fillets dry with paper towels. Lightly drizzle the top of each fillet with olive oil, then season with remaining sea salt and black pepper.

4Evenly press the pistachio crust mixture onto the top of each salmon fillet, ensuring it adheres well.

5Place crusted salmon fillets onto the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the crust is golden brown.

6Remove salmon from the oven. Drizzle each fillet with the warm blood orange glaze and garnish with the reserved blood orange zest before serving immediately.