Chestnut Free Herb-Crusted Salmon with Pistachios
Salmon fillets roasted at high heat until flaky and tender, topped with a golden crust of finely chopped pistachios, fresh parsley, dill, lemon zest, and a warm hit of turmeric — this is the kind of weeknight dinner that looks like it took serious effort but really didn't. The crust mixture comes together in one small bowl and gets pressed firmly onto each fillet before the whole thing goes into a hot oven for just over ten minutes. Every ingredient here is straightforward and easy to verify, which makes it a genuinely stress-free choice when you need to avoid chestnuts and don't want to second-guess a store-bought seasoning blend or pre-made coating. Pistachios bring a buttery richness and satisfying crunch that pairs beautifully with the bright citrus and herbs without any of the earthy sweetness chestnuts would introduce. A squeeze of fresh lemon at the table ties everything together and keeps the flavors clean and vibrant. This one is equally at home on a busy Tuesday or plated up for guests — it's that good.
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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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