Paleo Herb-Crusted Salmon with Pistachios
Salmon already punches above its weight on flavor, but pressing a golden crust of chopped pistachios, fresh parsley, dill, and lemon zest onto each fillet before roasting takes it somewhere truly special. The turmeric adds a warm, earthy undertone that plays beautifully against the bright citrus and the richness of the fish. Every ingredient here is whole and unprocessed — no grains, no dairy, no fillers — just good fats, fresh herbs, and quality protein working together exactly the way ancestral eating is meant to look. A hot 425°F oven does the heavy lifting, locking in moisture while the pistachio crust turns beautifully golden in under fifteen minutes. The result is a fillet that flakes easily, looks stunning on the plate, and tastes like something you'd order at a nice restaurant. Serve it with lemon wedges and you've got a dinner that feels celebratory without any of the usual compromises.
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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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