Cashew Crusted Pesto Salmon with Arugula Salad

Preheat the oven to 350°F. Pulse 1 cup cashews, 2 tbsp grated parmesan, garlic powder, salt, and pepper in a blender to make your "breading." Be sure to not over blend; there should be a mix of small and larger sized pieces. Use ⅓ cup pesto and evenly spread over the 2 salmon filets, ensuring they are generously covered. Pour cashew breading on top of the pesto and pat down firmly. Drizzle with olive oil and top with more salt and pepper. Bake for 20 minutes, then broil for 3-4 minutes or until the cashew pieces are golden brown. While the salmon bakes, make your salad base with arugula, olive oil, lemon, and parmesan. Place the cooked salmon on top of the arugula salad base and enjoy!