Gluten 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. The topping is a fragrant blend of finely chopped pistachios, fresh parsley, dill, lemon zest, and a touch of turmeric — pressed firmly onto each fillet so it bakes into a golden, crunchy crust that holds together beautifully. Because the crust is built entirely from whole, naturally grain-free ingredients, there's no breadcrumb swap needed and no label-reading anxiety at the store. The pistachios do the heavy lifting here, providing that satisfying crunch that a traditional breaded crust would normally offer, while the herbs and citrus keep everything bright and fresh. A hot oven at 425°F does the rest in just over ten minutes, leaving the flesh opaque, flaky, and perfectly cooked through. Finished with a squeeze of lemon, this is the kind of dish that earns a permanent spot in the dinner 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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