Prepare Your Ingredients
Wash and dry your produce.
Preheat oven to 400F.
Foil line and lightly grease a baking pan.
Remove and discard the dark green leaves and root ends from the leek(s).
Slice the light green and white sections of the leek into thin rounds and rinse them well.
Slice the mushrooms into ¼” thick pieces.
Slice the red bell pepper into thin strips, then halve.
Mince 2 garlic cloves.
Zest ½ the lemon into a small bowl.
Finely chop the pistachios, and add to the cup of parmesan along with 1 to 1.5 Tbsp. olive oil mixing to combine.
Spread the panko bread crumbs out on a shallow dish.
Cook the Salmon
Pat the salmon dry, and coat one side of each fillet with ½ the dijon mixture.
Place each fillet mustard side down into the panko pressing lightly to adhere.
Repeat with the other side of the fish coating with both the dijon mix and panko.
Heat 1 Tbsp olive oil in a large non stick pan, over medium-high heat.
When hot, add the salmon filets, top facing down, and cook for 1-2 minutes.
Add a little oil, flip the filets and top with the pistachio/parmesan mixture.
Cook for about 1 minute, then transfer to prepared baking pan, and place in the oven for 5-6 minutes.
Saute the Veggies
While the salmon cooks, wipe out the pan, and heat 1 Tbsp. olive oil over medium heat.
Add the leaks, mushrooms, peppers, garlic, and the entire sprig of rosemary.
Season with salt and pepper, and cook tossing frequently 2-3 minutes.
Add the chickpeas, and continue to cook, tossing occasionally, for 2-3 more minutes.
Squeeze the juice of ½ the lemon into the veggies and toss to mix and remove from heat.
Discard the rosemary sprig and remove from heat.
Divide the veggies between your plates.
Place salmon filet on the side, sprinkle with the lemon zest, and enjoy!