Hazelnut Free Herb-Crusted Salmon with Pistachios
Salmon dinners can feel like a weeknight luxury, and this herb-crusted version absolutely delivers on that promise. The topping is built around finely chopped pistachios mixed with fresh parsley, dill, lemon zest, turmeric, and garlic powder — pressed firmly onto each fillet so it bakes into a golden, fragrant crust that's genuinely stunning when it comes out of the oven. For anyone avoiding hazelnuts, pistachios are a completely separate tree nut and a safe, delicious swap that brings their own buttery richness to the party. The whole thing roasts at high heat for just over ten minutes, so the crust crisps up beautifully while the salmon stays tender and flaky inside. A squeeze of fresh lemon at the end ties everything together and cuts through the richness in the best possible way. It's the kind of dish that looks like it came from a restaurant but comes together with minimal effort and a single baking sheet.
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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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