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Herb Crusted Salmon with Pistachio Nuts

Herb crusted salmon fillets featuring a parsley and rocket (arugula) crust with lemon and pistachio nuts baked or roasted to perfection.

Preparation takes a leisurely 15-20 minutes and the dish cooks in just 10-12 making this a fantastic midweek dinner option.

Close up baked herb crusted salmon fillet.

Herby Baked Salmon Fillets

I love this approach to creating herb-crusted salmon fillets.

It is very much based on a technique I saw being used to create herb-crusted rack of lamb on a TV show years ago.

Rather than using herb-crusted breadcrumbs similar to those that I use on my baked cod fillet this recipe makes a thick herb-rich paste. A paste that is held together with pistachio nuts and olive oil.

The herbs I use are rocket and parsley, rocket, or arugula as it is known in some parts is often used as a salad leaf in dishes like my spicy mango salad.

Here I use it as a “herb” in much the same way I do for my rocket pesto and goat cheese pizza.

Seasoning aside the final flavour in the crust is lemon zest, before it is used to top a salmon fillet and baked in just 10 minutes or so!

Baked pistachio nut and herb crusted salmon fillet.

Frequently Asked Questions

Do I have to use skinless salmon fillets?

No, you can use salmon with the skin on, however, because of the way the dish is built and cooked it will not go crispy. As a result, I prefer to use skinless salmon.

Can I not just spread the crust on the salmon?

Yes, it is a little messier and you will never get the edges really sharp, but it works just fine.

Given that I usually prepare this dish with potatoes I always have the 10 minutes spare that this step takes.

Can I use other nuts and herbs?

Yes, of course, knock yourself out and shout up your favourite combinations. I make this recipe all of the time and change it up occasionally!

Other favourites include basil and pine nuts, you get the whole pesto “vibe”. Coriander, parsley and cashew nuts also work really well.

Sticking with the rocket and parsley, other nuts that work are hazelnuts or walnuts.

Close up baked pistachio not and herb crusted salmon fillet.

Serving Suggestions

I like to serve this dish with some potatoes and a simple green salad.

It is pictured here with Parmentier potatoes, but something like my fried crispy potatoes or straw potatoes would work superbly.

If you wanted something a little more left-field then these fried polenta chips are also wonderful.

Steering away in a healthier direction dishes like braised cavolo nero or a samphire salad also make great accompaniments for this herb-crusted salmon fillet.

Baked pistachio and herb crusted salmon fillet with parmentier potatoes and green salad.

Equipment Used

I only recommend brands of equipment if I think that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Mini Blender.
  • Oven.
  • Lemon zester.
  • Baking tray.
  • Baking parchment (optional).
  • Weighing scales and or measuring cups and spoons.
Baked pistachio and herb crusted salmon fillet with parmentier potatoes.
Yield: 2 Servings

Herb Crusted Salmon Recipe

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

This simply baked herb crusted salmon fillet is baked with a thick crust of fresh herbs and pistachio nuts and goes from your fridge to your table in around 30 minutes.


  • 2 (165-185g each) Skinless Salmon Fillets
  • 25g (½ Packed Cup) Parsley
  • 25g (½ Packed Cup) Rocket
  • 2 Tbsp Olive Oil
  • ¼ Tsp Black Pepper
  • ½ Tsp Salt
  • 25g (¼ Cup) Shelled Pistachio Nuts
  • 1 Lemon (Zest Only)


  1. Place the parsley and rocket in a blender, with the olive oil, black pepper and half of the salt and blitz to form a paste.
  2. Add the lemon zest and the pistachio nuts and pulse to form a slightly coarse herb paste.
  3. Cut two pieces of baking parchment to the same size as the "top" of the salmon fillets and spread them with the herby paste. It should form a layer around 3mm thick. Transfer these to the freezer for 10 minutes to firm up.
  4. Season the salmon fillets with the remaining salt and then lay the crust on top of each fillet and peel off the baking parchment.
  5. Place the salmon on a non-stick baking tray, or place some baking parchment on a baking tray.
  6. Bake/roast for 10-12 minutes at 200°C or 400°F.
  7. Serve immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 499Total Fat: 36gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 110mgSodium: 698mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 40g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Katie | Healthy Seasonal Recipes

Friday 23rd of February 2018

I love the flavors you went with, especially the choice to use hazelnuts! Sounds so fresh and earthy. Very excited for spring here too.

Brian Jones

Friday 23rd of February 2018

Thanks Katie... Just to fill you in on the latest weather, it is raining, I guess spring waits for another day :(

Linda @ With A Blast

Friday 23rd of February 2018

Your Salmon does not only look amazing, but looks juicy and so delicious too ! Thanks for sharing :-)

Brian Jones

Friday 23rd of February 2018

Thanks Linda.

Monica | Nourish & Fete

Friday 23rd of February 2018

This looks delicious - I'm loving that thick, richly green herb crust! It's sad that you can't find high-quality salmon very often - it's one of my favorite healthy, straightforward meals. Glad you found a piece to allow you to share this lovely recipe with us!

Brian Jones

Friday 23rd of February 2018

Thanks Monica... It is a little sad, we do make up for it with access to glorious and affordable game, but I do miss fish!

Nicky Corbishley

Friday 23rd of February 2018

Love salmon, we are lucky in the UK as quality salmon is readily available. I am trying to cut down on carbs a little at the moment and this is such a perfect recipe for me. Love your photos.

Brian Jones

Friday 23rd of February 2018

Thanks Nicky, I'm British by birth and really miss the fish and seafood I was bought up with. The joys of a small island I guess :) This recipe is glorious and the lentil salad would match up wonderfully with so many foods.

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