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Preheat oven to 375 degrees Fahrenheit.
Rinse and pat the salmon and place in an oven safe dish. Sprinkle with salt and pepper to taste.
In a small bowl, combine lingonberry jam and stone ground mustard.
Brush or spread the jam & mustard combination over the salmon, covering the entire top of the fillet.
Take ¼ cup shelled pistachios and chopped coarsely on a cutting board. You can substitute sunflower seeds if you prefer.
Sprinkle the pistachios atop the salmon fillet until it is completely covered.
Place in the oven for 25-30 minutes or until thoroughly cooked. Serve atop a bed of greens or stir-fried veggies!