Fructose 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 herb-crusted version absolutely delivers. A coarse paste of finely chopped pistachios, fresh parsley, dill, lemon zest, and turmeric gets pressed firmly onto each fillet before roasting at high heat, creating a golden, fragrant crust that locks in moisture and adds serious texture. For anyone navigating fructose sensitivity, this recipe is a natural fit — every ingredient is straightforward, with no sauces, sweeteners, or hidden fruit-derived additives to second-guess. The garlic powder keeps the savory depth subtle and well-tolerated, while the lemon zest and fresh herbs bring brightness without relying on juice in the cooking process. A squeeze of lemon wedge at the table lets you control exactly how much you add. The salmon roasts to flaky, opaque perfection in under 15 minutes, making this an easy choice for a satisfying, clean-ingredient dinner that never feels like a compromise.
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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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