Lactose Free Herb-Crusted Salmon with Pistachios
Salmon dinners can feel like a restaurant-level treat, and this herb-crusted version absolutely delivers on that promise. The topping is a fragrant mix 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's genuinely hard to resist. Everything comes together with extra virgin olive oil, which keeps the fish moist and the crust beautifully crisp without a drop of butter or cream in sight. That makes this dish a natural fit for anyone avoiding dairy, since there's no need to swap or substitute a single thing — the recipe is already built that way from the ground up. A hot oven at 425°F does the heavy lifting, roasting the fillets until the flesh is opaque and flaky and the crust is deeply golden in just over ten minutes. A squeeze of fresh lemon at the table brightens everything up and ties all those herby, nutty flavors together. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!