Almond Free Herb-Crusted Salmon with Pistachios
Salmon dinners don't have to be boring, and this herb-crusted version proves it in the most satisfying way. A vibrant mix of pistachios, fresh parsley, dill, lemon zest, and turmeric gets pressed onto each fillet before roasting, creating a golden, fragrant crust that's packed with texture and flavor. The whole thing comes together in a hot oven at 425°F, so you get beautifully caramelized edges and perfectly flaky fish without any fuss. For anyone navigating a tree nut restriction specifically around almonds, this recipe leans entirely on pistachios — no almond flour, no almond oil, no hidden almond-based coatings that sometimes sneak into store-bought crusted fish products. The turmeric adds a warm, earthy depth that plays beautifully against the brightness of fresh lemon wedges at the table. It's an impressive plate that looks like it took serious effort but comes together with straightforward ingredients and one baking sheet.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 2 tbsp extra virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the crust
- ½ cup raw pistachios, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- ½ tsp ground turmeric
- ¼ tsp garlic powder
- 1 tbsp extra virgin olive oil
For serving
- 1 lemon, cut into wedges
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, combine the chopped pistachios, parsley, dill, lemon zest, turmeric, garlic powder, and 1 tbsp olive oil. Stir until the mixture holds together in a coarse, slightly clumped paste.
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