Beef Free Herb-Crusted Salmon with Pistachios
Salmon gets a serious upgrade here, with a crunchy pistachio-and-herb crust that makes every bite feel a little special. The coating comes together from finely chopped pistachios, fresh parsley, dill, lemon zest, turmeric, and garlic powder — all pressed firmly onto the fillets before they go into a hot oven. That high roasting temperature is what does the magic, turning the crust golden and fragrant while keeping the fish tender and flaky inside. It's the kind of dish that looks impressive on the plate but genuinely doesn't ask much of you in the kitchen. For anyone steering clear of beef, this is the kind of satisfying, protein-rich centerpiece that never feels like a compromise. A squeeze of fresh lemon over the top right before serving brightens everything up and ties all the flavors together beautifully.
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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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