Cinnamon 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 comes together from finely chopped pistachios, fresh parsley, dill, lemon zest, turmeric, and garlic powder — a combination that toasts up golden and fragrant in a hot oven while the fish stays tender and flaky underneath. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely safe and satisfying option, since every single ingredient is straightforward and easy to verify. No spice blends, no pre-made sauces, no hidden seasonings that might sneak something unwanted into your meal. The turmeric gives the crust a warm, earthy depth that more than makes up for any flavor you might be avoiding elsewhere. A squeeze of fresh lemon at the end brightens everything up and cuts through the richness of the fish and olive oil beautifully. It's the kind of dish you'll want to put on regular rotation.
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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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