Gather your ingredients. Set your oven for 450 degrees.
Chop up the pecans (I used a ninja smoothie mixer).
Mix the panko with the pecans.
Mix your butter and Dijon well.
Space the salmon out on a tinfoil lined baking sheet. Coat each filet in the butter mustard sauce.
Sprinkle the pecan panko crust onto each filet. I also patted it onto the sides of each filet.
I suggest using a digital thermometer to keep an eye on the temp as the salmon cooks. Ovens and filets vary, so will the cooking times.
When the filets reach your desired temp (125 for medium, 145 for USDA and my kid's preference) remove from the oven.
I placed my salmon onto a bed of peppers and asparagus.
Decorate the salmon and / or plate with the dill pesto sauce. Enjoy!