Pescatarian Herb-Crusted Salmon with Pistachios
Salmon already punches above its weight for weeknight dinners, and pressing a crunchy pistachio-herb crust onto each fillet takes it somewhere genuinely special. The coating combines finely chopped pistachios with fresh parsley, dill, lemon zest, turmeric, and garlic powder — ingredients that smell incredible together and bake into a golden, textured crust that clings beautifully to the fish. A hot 425°F oven does the heavy lifting, roasting everything in roughly 12 to 15 minutes until the salmon is opaque, flaky, and perfectly cooked through. Because the whole dish is built around fresh fish, herbs, and olive oil, there's nothing hidden to second-guess — just clean, vibrant flavors from start to finish. Lemon wedges served alongside brighten every bite and balance the richness of the pistachios. It's the kind of recipe that looks like you spent far more effort than you actually did, which is always a win.
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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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