Crunchy Walnut-Crusted Salmon Fillets
For a complete meal, serve salmon on a bed of baby spinach, drizzled with a lemony vinaigrette, roasted asparagus spears and baby potatoes.
1 cup chopped California Walnuts
2 tablespoons dry bread crumbs
2 tablespoons grated lemon zest
1 tablespoon olive oil
1 tablespoon chopped fresh dill or 1 teaspoon dried
Salt and ground black pepper, to taste
4 (6-ounce) salmon fillets, skin-on
2 teaspoons Dijon mustard
Fresh lemon juice
- In food processor, process walnuts, bread crumbs, lemon rind, oil, dill and salt and pepper to taste, using pulsing action until crumbly, mixture should slightly stick together; set aside.
- 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.
- Place salmon fillets on baking pan.
- Bake in a preheated oven at 350°F (175°C) about 15 minutes or until salmon flakes with fork. Drizzle with a little lemon juice.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 486.6 calories; 58% calories from fat; 32.8g total fat; 76.5mg cholesterol; 135.6mg sodium; 871.1mg potassium; 7.2g carbohydrates; 2.5g fiber; 1.1g sugar; 4.7g net carbs; 41.9g protein.
Recipe and photograph provided courtesy California Walnuts.