Macadamia Free Herb-Crusted Salmon with Pistachios
Salmon this vibrant deserves a crust that actually delivers, and this pistachio-herb version absolutely does. Finely chopped raw pistachios get mixed with fresh parsley, dill, lemon zest, turmeric, and garlic powder, then pressed firmly onto each fillet so every bite is packed with herby, nutty flavor. A hot 425°F oven does the heavy lifting, turning that topping golden while the salmon stays tender and flaky inside. For anyone navigating tree nut concerns specifically around macadamias, pistachios are a completely separate nut and the ingredient list here is refreshingly straightforward — no blended nut mixes or mystery coatings to second-guess. The turmeric adds a warm, earthy undertone that makes the whole dish feel a little more special than your average weeknight bake. Finish with a squeeze of fresh lemon and you have a restaurant-worthy plate that came together with minimal effort and one sheet pan.
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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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