Crunchy Walnut-Crusted Salmon Fillets

Featured in the Living Well Eating Smart newsletter issue #87 (January 9th to March 18th, 2020).
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Crunchy Walnut-Crusted Salmon Fillets
Serving: 3
Prep Time:
Cook Time:
Crunchy Walnut-Crusted Salmon Fillets
Recipe By: Logo Site

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INGREDIENTS

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1½ cups California walnuts

3 tablespoons Big Y breadcrumbs

3 tablespoons lemon rind, grated

1½ tablespoons Filippo Berio California Extra Virgin Olive Oil

3 tablespoons fresh dill, chopped

— Big Y salt and ground black pepper, to taste

3 (5-ounce) fillets North Coast Naked Wild Alaskan Keta Salmon, thaw and pat dry with paper towel

— Big Y Dijon mustard

2 tablespoons freshly squeezed lemon juice

DIRECTIONS


1. PLACE walnuts in food processor; coarsely chop.
2. ADD breadcrumbs, lemon rind, olive oil and dill; PULSE until crumbly. Mixture should stick together. SEASON with salt and pepper; set aside.
3. ARRANGE salmon fillets skin-side down on parchment paper-lined baking sheet. BRUSH tops with mustard.
4. SPOON -cup walnut crumb mixture over each fillet; gently pressing crumb mixture into surface of fish.
5. COVER with plastic wrap; refrigerate up to 2 hours.
6. BAKE at 350 degrees Fahrenheit for 15 to 20 minutes or until salmon flakes with a fork. Just before serving, sprinkle each fillet with 1 teaspoon lemon juice.

Nutrition facts:

Nutrition Facts Per Serving: Calories 655, Total Fat 51 g, Saturated Fat 6 g, Cholesterol 50 mg, Sodium 260 mg, Carbohydrates 15 g, Fiber 5 g, Protein 40 g


Recipe from California Walnuts. Visit walnuts.org for more recipe inspirations.