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For a complete meal, serve salmon on a bed of baby spinach, drizzled with a light lemony vinaigrette or asparagus spears and baby potatoes.

Crunchy Walnut-Crusted Salmon Fillets

1 cup chopped California Walnuts
2 tablespoons dry breadcrumbs
2 tablespoons grated lemon rind
1 tablespoon olive oil
1 tablespoon chopped fresh dill or 1 teaspoon dried
Salt and pepper, to taste
4 salmon fillets, skin-on
2 teaspoon Dijon mustard
Lemon juice

1. In food processor, process walnuts, breadcrumbs, lemon rind, oil, dill and salt and pepper to taste, using pulsing action until crumbly, mixture should slightly stick together; set aside.
2. Place salmon fillets, skin side down, and brush tops with mustard. Divide crust mixture evenly among fillets; press onto mustard. Cover with plastic wrap and refrigerate at least 15 minutes or up to 2 hours.
3. Place salmon fillets on baking pan.
4. Bake at 350°F about 15 minutes or until salmon flakes with fork. Drizzle with a little lemon juice.

Makes 4 servings.

Recipe and photograph provided courtesy California Walnuts.