Pecan Free Herb-Crusted Salmon with Pistachios
Salmon night just got a serious upgrade. A vibrant crust of finely chopped pistachios, fresh parsley, dill, lemon zest, and a touch of turmeric gets pressed onto each fillet before roasting at high heat, creating a golden, fragrant shell that locks in all the moisture underneath. The result is a dish that looks genuinely impressive but comes together with minimal fuss — just mix, press, and roast. For anyone navigating tree nut concerns specifically around pecans, pistachios are a completely separate variety, and this recipe keeps things clean and straightforward with no ambiguous mix-ins or processed nut blends to second-guess. A quick brush of olive oil helps the crust adhere and gives the salmon beautifully rich flavor without weighing it down. Serve it straight from the oven with a squeeze of fresh lemon and you've got a weeknight dinner that feels like something from a proper restaurant kitchen.
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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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