Crunchy Walnut-Crusted Salmon Fillets
Crunchy walnut-crusted salmon is flavored with lemon and dill for a simply elegant salmon meal you can whip up anytime.
California walnuts
3
cups
dry bread crumbs
6
tablespoons
finely grated lemon zest
6
tablespoons
extra-virgin olive oil
3
tablespoons
chopped fresh dill
3
tablespoons
salt and pepper to taste
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unknown
skin-on salmon fillets
12
(3 ounce)
Dijon mustard
1
tablespoon
fresh lemon juice
¼
cup
 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  Place walnuts into a food processor and pulse to coarsely chop. Add bread crumbs, lemon zest, olive oil, and dill; pulse until crumbly and mixture sticks together. Season with salt and pepper.
  Arrange salmon fillets, skin-side down, on the prepared baking sheets. Brush the tops with mustard. Spoon 1/3 cup of the walnut-bread crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap and refrigerate for 1 to 2 hours.
  Discard plastic wrap and bake in the preheated oven until fish flakes with a fork, 15 to 20 minutes. Sprinkle lemon juice over fillets just before serving.
