Backed Pistachio Lemon Salmon

Ingredients:
1.5-2 lb. salmon fillet or 6 salmon fillets (7 ounces each) 
1 cup pistachio nuts, chopped 
1/2 cup packed brown sugar 
3 T. fresh lemon juice 
2 tsp. dill weed 
1 1/2 tsp. pepper 
Sea salt

Instructions:
Place the salmon on a baking pan lined with parchment paper. 
Pat salmon fillets with paper towel to remove any excess water. 
Chop or crush the nuts; add the rest of the ingredients together in a small bowl. 
Spread over the salmon. 
Bake at 425 for 12-15 minutes or until the fish is done. 
Remove from the oven immediately and serve.