Crunchy Walnut-Crusted Salmon Fillets
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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
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1 cup(250 mL) chopped California Walnuts
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2 tbsp(30 mL) dry bread crumbs
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2 tbsp(30 mL) grated lemon rind
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1 tbsp(15 mL) olive oil
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1 tbsp(15 mL) chopped fresh dill, or 1 tsp (5 mL) dried)
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Salt and pepper to taste
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4Salmon fillets, skin on, about 1 lb (500 g)
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2 tsp(10 mL) Dijon mustard
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Lemon juice for serving, to taste
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Instructions
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In food processor, pulse walnuts, bread crumbs, lemon rind, oil, dill and salt and pepper until crumbly. Mixture should stick together slightly. Set aside.
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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.
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When ready to bake, preheat oven to 350 F (180 C).
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Bake 15 minutes or until salmon flakes with fork. Drizzle with lemon juice.
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