Anti Inflammatory Herb-Crusted Salmon with Pistachios
Salmon is already one of the most powerful foods you can put on your plate, and this preparation takes everything that makes it great and turns it up a notch. A crust of finely chopped raw pistachios, fresh parsley, dill, and lemon zest gets pressed onto each fillet before roasting, creating a golden, fragrant shell that shatters slightly with every bite. Ground turmeric and extra virgin olive oil are woven into that crust as well — two ingredients with serious credentials when it comes to supporting a low-inflammation lifestyle. The whole thing roasts at high heat for just 12 to 15 minutes, so the salmon stays moist and flaky inside while the topping crisps up beautifully on the outside. Bright lemon wedges served alongside cut through the richness and tie every element together. This is the kind of weeknight dinner that feels genuinely special without requiring much effort, and it makes four servings, so there's a good chance you'll have leftovers worth fighting over.
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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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