Source: California Walnut Board

Crunchy Walnut-Crusted Salmon Fillets
A crunchy walnut crust rounds out the delightful flavors of lemon and dill for a simply elegant salmon meal you can whip up anytime.
Serves: 12
Prep Time: 2 hours, 15 minutes (includes refrigeration) minutes
Cook Time: 20 minutes


3 cups California walnuts
6 tablespoons dry bread crumbs
6 tablespoons finely grated lemon rind
3 tablespoons extra-virgin olive oil
3 tablespoons fresh chopped dill
Salt and pepper
Twelve 3-ounce salmon fillets, skin on
Dijon mustard
1/4 cup fresh lemon juice

Place the walnuts in a food processor and coarsely chop. Add the bread crumbs, lemon rind, olive oil and dill. Pulse until crumbly. Mixture should stick together. Season with salt and pepper and set aside.

Arrange the salmon fillets skin side down on parchment paper lined baking sheets. Brush the tops with mustard.

Spoon 1/3 cup of the walnut crumb mixture over each fillet and gently press the crumb mixture into the surface of the fish. Cover with plastic wrap and refrigerate for up to 2 hours.

Bake at 350° F. for 15 to 20 minutes, or until the salmon flakes with a fork. Just before serving, sprinkle each fillet with 1 teaspoon of lemon juice.

Per Serving: 360 calories; 26 g fat; 3 g saturated fat; 62 mg cholesterol; 90 mg sodium; 7 g carbohydrate; 3 g fiber; 24 g protein