Legume Free Herb-Crusted Salmon with Pistachios
Salmon already wins on flavor, but pressing a golden crust of pistachios, fresh parsley, dill, and bright lemon zest onto each fillet takes it somewhere genuinely special. The turmeric adds a warm, earthy undertone that makes the whole dish look as stunning as it tastes. A hot 425°F oven does the heavy lifting, roasting everything in one go until the crust is crisp and the fish is perfectly flaky inside. Because the crust is built entirely from nuts, herbs, and olive oil rather than breadcrumbs or any legume-based flour, it's naturally free of beans, lentils, peas, and the sneaky legume derivatives that can hide in coatings and spice blends. That makes it a genuinely satisfying option for anyone navigating legume restrictions without wanting to sacrifice a dish that feels restaurant-worthy. A squeeze of fresh lemon at the table ties everything together and keeps the flavors clean and vibrant. This is the kind of weeknight dinner that looks like you tried much harder than you actually did.
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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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