Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Wash and dry produce.

Zest lemons until you have ½ tsp zest (1 tsp for 4 servings). Halve lemons and squeeze juice into a small bowl. Halve, core, and cut apple into ¼-inch-thick slices; cut apple slices into ½-inch-thick matchsticks (make it easier on yourself by stacking a few slices at a time!). Using a peeler or grater, shave or grate Parmesan.

Pat salmon* dry with paper towels; season all over with salt and pepper. Place, skin sides down, on prepared baking sheet.

Evenly top salmon with lemon zest and half the honey. Use your fingers or the back of a spoon to rub the glaze evenly over top of fish.

While salmon roasts, heat 1½ TBSP olive oil (3 TBSP for 4 servings) and pistachios in a small pan over medium-low heat. Cook, stirring frequently, until pistachios are deeply browned, fragrant, and starting to sizzle, 4-6 minutes.

Transfer pistachios and olive oil to a large bowl to cool slightly.

To bowl with pistachios and olive oil, whisk in lemon juice, mustard, remaining honey, and 1 TBSP olive oil (2 TBSP for 4 servings) to combine. Season with salt and pepper to taste.

To bowl with vinaigrette, add mixed greens, apple, and half the Parmesan. Toss until thoroughly coated.

Taste and season with salt and pepper if desired.