Coconut Free Herb-Crusted Salmon with Pistachios
Salmon dinners can feel like a weeknight luxury, and this herb-crusted version absolutely delivers on that promise. A coarse paste of finely chopped pistachios, fresh parsley, dill, lemon zest, and a touch of turmeric gets pressed firmly onto each fillet before roasting at high heat — the result is a golden, fragrant crust that crackles slightly at the edges while the fish stays tender and flaky underneath. Olive oil does all the heavy lifting here, both in the crust and as a brush-on for the fillets, so the flavors are clean, bright, and completely free of any tropical oils or hidden additives that can sneak into store-bought seasoned fish. If you've ever scanned a label on a pre-marinated salmon and felt a little uneasy about the ingredient list, making this at home puts you fully in control. The turmeric gives the crust a warm, earthy depth that pairs beautifully with the brightness of fresh lemon squeezed right at the table. It's an impressive-looking dish that comes together with minimal fuss — just mix, press, and roast.
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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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