Mediterranean Diet Friendly Herb-Crusted Salmon with Pistachios
Salmon is already a weeknight hero, but pressing a fragrant crust of pistachios, fresh parsley, dill, and lemon zest onto each fillet before roasting takes it somewhere genuinely special. The turmeric adds a warm, golden hue and a subtle earthiness that makes the finished dish look like it came out of a restaurant kitchen. Extra virgin olive oil does double duty here — it helps the crust bind and keeps the fish beautifully moist as it roasts at high heat. This kind of recipe is a natural fit for anyone leaning into a way of eating built around whole ingredients, quality fats, and fresh herbs, because every single component earns its place on the plate. The pistachios toast up in the oven to deliver a satisfying crunch against the tender, flaky fish underneath, and a squeeze of lemon at the table ties everything together with a bright, clean finish. It's the kind of meal that feels celebratory but asks very little of you — just a bowl, a baking sheet, and about fifteen minutes in the oven.
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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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