Celery Free Herb-Crusted Salmon with Pistachios
Salmon done right is one of those weeknight wins that feels far more impressive than the effort involved, and this pistachio-herb version absolutely delivers. The crust is a fragrant mix of finely chopped pistachios, fresh parsley, dill, lemon zest, turmeric, and garlic powder — pressed firmly onto each fillet so every bite has that golden, nutty crunch. A hot 425°F oven does the heavy lifting, roasting the fish until the crust is beautifully set and the flesh is tender and flaky all the way through. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward, and there are no hidden aromatics or seasoning blends that might sneak celery seed or celery salt into the mix. The brightness of fresh lemon wedges at the end cuts right through the richness of the salmon and the buttery pistachios, pulling the whole plate together. It's elegant enough for company but simple enough to pull off on a Tuesday without breaking a sweat.
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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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