Xanthan Gum Free Herb-Crusted Salmon with Pistachios
Salmon done right is one of those weeknight wins that feels far more impressive than the effort involved, and this pistachio-herb version absolutely delivers. The crust is a fragrant mix of finely chopped pistachios, fresh parsley, dill, lemon zest, and a touch of turmeric — all bound together with olive oil and pressed firmly onto each fillet before roasting at high heat. That 425°F oven does the heavy lifting, turning the topping golden and nutty while keeping the fish tender and flaky inside. Every single ingredient here is naturally free of xanthan gum, which means no label-scanning, no specialty products, and no compromises on flavor. It's the kind of recipe that proves clean eating doesn't have to mean boring eating. Serve straight from the oven with a squeeze of lemon and you've got a dish that looks like it came out of a restaurant kitchen.
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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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