Carrageenan Free Herb-Crusted Salmon with Pistachios
Salmon dinners can feel like a special occasion, and this one absolutely delivers — a golden, herb-flecked pistachio crust pressed over tender, flaky fillets that roast up beautifully in under 20 minutes. The combination of fresh parsley, dill, lemon zest, and a touch of turmeric makes the topping fragrant and vibrant, while the chopped pistachios add a satisfying crunch that holds together like a dream. Carrageenan is a common additive lurking in processed seafood products, sauces, and even some pre-marinated fish, so starting with plain skin-on fillets and building every layer of flavor yourself keeps things completely clean. Every ingredient here is whole and straightforward — nothing processed, nothing hidden. A hot 425°F oven does the heavy lifting, locking in moisture while crisping that crust to a gorgeous golden finish. Squeeze a lemon wedge over the top right before eating and the whole dish just sings. It's the kind of weeknight recipe that looks like you tried a lot harder than you actually did.
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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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