Shellfish Free Herb-Crusted Salmon with Pistachios
Salmon is already a weeknight hero, but pressing a golden crust of pistachios, fresh parsley, dill, and bright lemon zest onto each fillet takes it somewhere genuinely special. The turmeric adds a warm, earthy undertone that makes the whole dish look as stunning as it tastes. Since every ingredient here is straightforward and plant- or fish-based, there's no need to scrutinize labels for hidden shellfish derivatives or worry about cross-contact from processed seafood blends. A hot 425°F oven does the heavy lifting — just roast until the crust is crisp and the salmon flakes easily, and dinner is done. The skin-on fillets stay moist and rich underneath that crunchy pistachio layer, and a squeeze of fresh lemon at the table ties everything together beautifully. It's the kind of recipe that looks impressive enough for guests but is genuinely easy enough for a Tuesday night.
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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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