Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9 x 13-inch (23 x 33-centimeter) pan with Gefen Parchment Paper and spray with cooking spray. Pat salmon dry and place in

pan.

In a food processor fitted with the S-blade, add the mayonnaise, parsley, garlic, honey, lemon juice, salt, and pepper. Blend together well, scraping down the bowl as needed.

Place a spoonful of the mixture on each piece of salmon, spreading it evenly over the top. Set aside the remainder of the mixture. Let salmon sit for 10 minutes (in the fridge is fine) to absorb the flavors.

Meanwhile, prepare the nut crunch; coarsely chop the pistachios and hazelnuts and place in a small bowl. Add the brown sugar, oil, and lemon juice, if using, and mix to coat evenly. Gently press onto each piece of salmon, covering it generously. Bake for 20 minutes, uncovered.

For the dipping sauce, add the horseradish, honey, lemon juice, and salt to the remaining mayo mixture in the food processor and mix well. Serve dipping sauce in a one-ounce (30-gram) cup alongside the salmon. Alternatively, serve salmon on a platter and put the sauce in a small bowl in the center.