In a food processor fitted with the steel blade, blend the nuts, cilantro, and 1 T. coconut oil, until even green crumbles are formed.
In a medium nonstick skillet, heat the remaining 1 T. coconut oil over medium heat. Cut the salmon into four even-sized fillets. Place the salmon skin-side down in the hot pan and immediately press 1/4 of the nut mixture onto the top, creating a crust about 1/2 inch thick. Cover the pan with a lid and lower the heat to medium. Cook until the salmon is opaque, about 10-12 minutes. Turn off the heat and let it sit for another minute.
Serve the salmon on a bed of braised greens such as kale.