Barley Free Herb-Crusted Salmon with Pistachios
Salmon dinners don't get much more impressive than this — a golden, herb-flecked crust packed with finely chopped pistachios, fresh parsley, dill, and a bright hit of lemon zest pressed right onto the fillet before it goes into a hot oven. The turmeric adds a warm, earthy undertone that makes the whole dish feel a little more special without any extra effort. One of the best things about this recipe is that every single ingredient is naturally free of barley and barley derivatives, so there's no need to scrutinize labels or swap anything out. The pistachio crust does double duty — it locks in moisture while crisping up beautifully at 425°F, giving you that satisfying crunch against the tender, flaky fish underneath. A quick roast of 12 to 15 minutes is all it takes, and the result looks like something you'd order at a nice restaurant. Finish with a squeeze of fresh lemon and dinner is genuinely done.
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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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