Oats Free Herb-Crusted Salmon with Pistachios
Salmon dinners can feel like a weeknight luxury, and this one absolutely delivers — a golden, herb-flecked pistachio crust pressed onto tender, flaky fillets that roast up beautifully in under 20 minutes. The crust itself is built from finely chopped raw pistachios, fresh parsley, dill, lemon zest, turmeric, and garlic powder, all bound together with a splash of olive oil into a coarse, fragrant paste that clings perfectly to the fish. Every single ingredient here is naturally free of oats and oat derivatives, so there's no need to scrutinize labels or worry about hidden grain fillers sneaking into your dinner. That's a real relief when so many seasoning blends and crusted fish recipes rely on rolled oats or oat flour as a binder. Here, the pistachios do all that work — adding crunch, richness, and a slightly nutty depth that pairs brilliantly with the brightness of fresh lemon. A quick roast at high heat locks in moisture while crisping the crust to a gorgeous golden finish. Serve straight from the oven with lemon wedges and you've got a restaurant-worthy plate that's as clean and simple as it gets.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!