Nightshade Free Herb-Crusted Salmon with Pistachios
Salmon is already a weeknight hero, but pressing a crust of finely chopped pistachios, fresh parsley, dill, and bright lemon zest onto each fillet before roasting takes it somewhere genuinely special. The nuts toast in the oven's heat and form a golden, crunchy shell that contrasts beautifully with the tender, flaky fish underneath. A touch of turmeric in the crust adds warmth and a gorgeous color without leaning on any of the peppers or spice blends that can quietly sneak nightshades into an otherwise clean dish. Every ingredient here is straightforward and easy to verify, which matters when you're navigating a diet where hidden culprits — paprika, cayenne, even certain spice mixes — can show up where you least expect them. A squeeze of fresh lemon at the table ties everything together and keeps the flavors lively. This is the kind of recipe that looks impressive enough for company but comes together with minimal fuss and a single baking sheet.
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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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