Mushroom Free Herb-Crusted Salmon with Pistachios
Salmon done right is one of those weeknight wins that feels far more impressive than the effort involved. Here, skin-on fillets get a generous coating of finely chopped pistachios blended with fresh parsley, dill, lemon zest, turmeric, and garlic powder — pressed firmly onto each piece so it bakes into a golden, fragrant crust at 425°F. The result is a satisfying crunch on top giving way to tender, flaky fish underneath, with bright citrus and herby notes in every bite. For anyone navigating a mushroom-free lifestyle, this recipe is a clean, confident choice — every ingredient is straightforward, and there's nothing hidden in a sauce or seasoning blend that could cause concern. A squeeze of fresh lemon at the table ties the whole dish together and cuts through the richness of the pistachios beautifully. It's the kind of recipe that looks like you tried really hard, even though the oven did most of the work.
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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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