A crunchy walnut topping updates your salmon recipe
One of our taste testers made this recipe and added it immediately to her recipe box. Crunchy walnuts and breadcrumbs lend a wonderful contrast of textures of the creamy salmon. Give it a try tonight!
Serves 6 (3-ounce servings)
- 1 ½ cups walnuts
- 3 tablespoons dry breadcrumbs
- 3 tablespoons lemon rind finely grated
- 1 ½ tablespoons extra-virgin olive oil
- 3 tablespoons fresh dill chopped
- Salt and pepper to taste
- 6, 3-ounce salmon fillets, skin on
- Dijon mustard, to taste
- 2 tablespoons fresh lemon juice
Preheat oven to 350 degrees.
Place walnuts in food processor, coarsely chop. Add breadcrumbs, lemon rind, olive oil and dill, pulse until a crumbly texture. Mixture should stick together. Season with salt and pepper, set aside.
Arrange salmon fillets skin side down on parchment paper-lined baking sheets. Brush tops of fillets with mustard.
Spoon 1/3 cup of walnut crumb mixture over each fillet, gently press the crumb mixture onto the surface of the fish. Cover with plastic wrap, refrigerate for up to 2 hours. Refrigerating helps the crumb mixture to stick to the fish.
Bake at 350 degrees for 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each piece with 1 teaspoon lemon juice.
Nutrition Facts (per serving):
341 calories, 28g fat, 7g carbohydrates, 2g fiber, 18g protein
Adapted from: Walnuts.org
Reviewed by PeaceHealth dietitians and nutritionists