Crunchy Walnut-Crusted Salmon Fillets

  • 4 servings

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

Ingredients

    • 1 cup
      (250 mL) chopped California Walnuts
    • 2 tbsp
      (30 mL) dry bread crumbs
    • 2 tbsp
      (30 mL) grated lemon rind
    • 1 tbsp
      (15 mL) olive oil
    • 1 tbsp
      (15 mL) chopped fresh dill, or 1 tsp (5 mL) dried)
    • Salt and pepper to taste
    • 4
      Salmon fillets, skin on, about 1 lb (500 g)
    • 2 tsp
      (10 mL) Dijon mustard
    • Lemon juice for serving, to taste

Instructions

    1. In food processor, pulse walnuts, bread crumbs, lemon rind, oil, dill and salt and pepper until crumbly. Mixture should stick together slightly. Set aside.
    2. Place salmon fillets skin side down on a pan and brush tops with mustard. Divide crust mixture into four; press onto mustard. Cover salmon with plastic wrap and refrigerate 15 minutes or up to 2 hours.
    3. When ready to bake, preheat oven to 350 F (180 C).
    4. Bake 15 minutes or until salmon flakes with fork. Drizzle with lemon juice.