Whole 30 Herb-Crusted Salmon with Pistachios
Salmon is already a weeknight hero, but pressing a fragrant crust of pistachios, fresh parsley, dill, lemon zest, and turmeric onto each fillet before roasting takes it somewhere genuinely special. The crust turns golden and slightly crisp in a hot oven while the fish stays tender and flaky underneath — a textural contrast that feels restaurant-worthy without any complicated technique. Every single ingredient here is clean and compliant, so there's no need to audit labels or swap anything out. The olive oil does double duty, helping the crust adhere and keeping the salmon beautifully moist throughout the roast. Turmeric adds a warm, earthy depth that plays off the brightness of the lemon zest, and the fresh herbs keep the whole dish feeling light rather than heavy. Serve it straight from the oven with lemon wedges and you have a complete, impressive plate that fits seamlessly into a reset eating plan without tasting like a compromise.
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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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