This Walnut Crusted Salmon Fillet is a flavorful and elegant main dish that’s surprisingly simple to prepare. Crunchy walnuts and fresh dill create a golden crust that locks in the salmon’s natural juiciness, while Dijon mustard adds a tangy bite and lemon brightens each serving. Perfect for weeknight dinners or special occasions, it’s a healthy dish that feels gourmet without the fuss.
INGREDIENTS:
1 cup walnuts
2 tablespoon dry breadcrumbs
2 tablespoon grated lemon rind
1 tablespoon olive oil
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
Salt and pepper, to taste
4 salmon fillets, skin-on, about 1 lb.
2 teaspoon Dijon mustard
Lemon juice
METHOD:
In a food processor, pulse walnuts, breadcrumbs, lemon rind, olive oil, dill, salt, and pepper until crumbly and slightly sticky. Set aside.
Place salmon fillets skin-side down on a parchment-lined baking sheet. Brush the tops with Dijon mustard.
Divide the walnut mixture evenly over the salmon fillets, pressing gently to help it adhere. Cover loosely with plastic wrap and refrigerate for at least 15 minutes, or up to 2 hours.
Preheat oven to 350°F (175°C). Bake salmon for about 15 minutes, or until the fish flakes easily with a fork.
Drizzle lightly with fresh lemon juice before serving.
YIELD: Makes 4 servings.
SOURCE: Adapted from a recipe at California Walnuts
