Pork Free Herb-Crusted Salmon with Pistachios
Salmon done right is one of those weeknight wins that feels far fancier than the effort involved. Each fillet gets a generous coating of finely chopped pistachios blended with fresh parsley, dill, lemon zest, turmeric, and garlic powder — pressed on firmly so it bakes into a golden, fragrant crust that shatters slightly with every bite. A hot 425°F oven does the heavy lifting, roasting the fish until the flesh is opaque and flakes easily while the topping turns beautifully crisp. The whole thing comes together with just olive oil, a handful of fresh herbs, and a squeeze of lemon at the table — no hidden additives, no questionable proteins, just clean and vibrant ingredients from start to finish. It's naturally free of pork in every component, so there's no need to scrutinize labels or swap anything out. Serve it straight from the oven while the crust is still crackling and the salmon is at its juiciest.
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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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