Walnut Free Herb-Crusted Salmon with Pistachios
Salmon dinners don't get much more impressive than this — a golden, herb-flecked crust pressed onto perfectly roasted fillets, finished with a bright squeeze of lemon. The crust is built from finely chopped pistachios, fresh parsley, dill, lemon zest, and a touch of turmeric, which gives it a warm color and a flavor that feels almost restaurant-worthy. Pistachios bring a buttery richness and satisfying crunch without any of the cross-contamination concerns that come with mixed-nut products or pre-seasoned coatings. Every ingredient here is straightforward and easy to source, so you know exactly what's going on the fish. A hot 425°F oven does the heavy lifting — just press the mixture firmly onto the fillets, roast until the crust is golden and the salmon flakes easily, and dinner is done. Serve straight from the pan with lemon wedges and you've got a weeknight meal that looks like you actually tried.
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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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