Brazil Nut Free Herb-Crusted Salmon with Pistachios

Total time30 min

Prep time15 min

Cook time15 min

Brazil Nut Free Herb-Crusted Salmon with Pistachios

Salmon fillets get a serious upgrade here, coated in a fragrant crust of finely chopped pistachios, fresh parsley, dill, lemon zest, and a warm hit of turmeric before roasting at high heat until golden and flaky. The result is a dish that looks genuinely impressive but comes together with minimal effort and a single baking sheet. For anyone navigating tree nut concerns, it helps to know that pistachios are the only nut in this recipe — no brazil nuts, no mixed nut blends, no ambiguous "assorted" anything — so you stay in full control of what goes into the crust. Pressing the herb-pistachio mixture firmly onto each fillet before it hits the oven is the key move; it locks in moisture and creates that satisfying crunch on top while the salmon stays tender underneath. A squeeze of fresh lemon at the end ties everything together and brightens all those herby, earthy flavors. This is the kind of weeknight dinner that feels like a restaurant plate without any of the guesswork.

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Ingredients

4 servings

4 salmon fillets (6 oz each), skin-on
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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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