Chop hazelnuts coarsely, then combine them in a small bowl with the lavender, basil and garlic.Season salmon with salt and pepper, then coat with honey, followed by the mustard.
Place salmon on a baking sheet or cedar plank and coat with the hazelnut mixture. Bake for 25 to 30 minutes, or until fish is just slightly opaque inside. Remove from the oven, tent with aluminum foil and let rest for 10 minutes, then serve with lemon wedges.
Note: to toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 350° oven for 8 to 10 minutes or until the skins crack. Rub warm nuts with a rough cloth or between your hands to remove as much skin as possible.
Note: to toast lavender, Place buds in a skillet, and cook over high heat, stirring occasionally, for 1 to 2 minutes or until the buds change to a light brown color. Remove from heat and let cool.