This walnut crusted salmon is topped with a creamy layer of Dijon mustard, dill and a crunchy walnut crust. Full of healthy omegas 3s and flavour — you’ll swear you’re eating at a restaurant!
Salmon just happens to be one of my ABSOLUTE favourite foods.
If I have to choose a meal for a special occasion, it generally revolves around salmon.
If I have to make a quick and easy dinner — my suggestion?
Usually salmon (or some type of fish).
If I go to a restaurant, I usually go back and forth between really delicious sounding dishes. I might study the menu for at least 15 minutes before deciding. Just when I think I’m going to go with the chicken or another tasty dish, my go-to usually ends up being….you guessed it.
The other day Matt and I were chatting about our dietary staples and which foods we would pick if we only had the choice of only three foods to live on.
These are the things we talk about nowadays.
You just never know when you’re going to end up on a deserted island, right?
My top three picks were of course, oatmeal, salmon, and a toss up between spinach and cashews. Matt said he would take the pasta, chicken and lettuce.
Doesn’t dating a Dietitian sound like fun?
We talk about lots of fun stuff!
Unfortunately, if we did wind up on a deserted island, I wouldn’t be able to make this delicious walnut crusted salmon.
We’d totally be missing out.
So let’s just hope the island thing isn’t in our future, because this salmon is to DIE for.
I’ve always loved the combination of Dijon mustard, salmon and dill, but the crunch of the walnuts just takes it up to a whole new level.
Plus, if you’re looking for good brain and heart food, this is your dish.
Talk about a mega dose of omega 3’s with the salmon and those crunchy walnuts!
The current recommendation is to aim to get about two servings of fatty fish per week.
With this recipe, you’re off to a great start and it pairs especially well with this Green Bean Almondine Recipe!
Walnut Crusted Salmon
- Preheat oven to 350°F.
- Place walnuts in food processor; coarsely chop. Add lemon rind, olive oil, garlic salt, pepper and dill; pulse until crumbly. Mixture should stick together. Set aside.
- Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with Dijon mustard.
- Evenly distribute walnut mixture over each fillet; gently press the mixture into the surface of the fish.
- Bake for 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 teaspoon lemon juice.