Salmon
Walnut Rosemary Crusted Salmon
Salmon and walnuts are both great sources of omega-3 fatty acids. Serve this easy walnut-crusted salmon recipe with a simple salad and a side of roasted potatoes for dinner.
Ingredients:
- 2 teaspoons dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- 3 tablespoons panko breadcrumbs
- 3 tablespoons finely chopped walnuts
- 1 teaspoon extra-virgin olive oil
- 1 (1 pound) skinless salmon fillet, fresh or frozen
- olive oil cooking spray
- chopped fresh parsley and lemon wedges for garnish
Directions:
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Combine 2 teaspoons mustard, garlic, ¼ teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon rosemary, ½ teaspoon honey, ½ teaspoon salt and ¼ teaspoon crushed red pepper in a small bowl. Combine 3 tablespoons panko, 3 tablespoons walnuts and 1 teaspoon oil in another small bowl.
- Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray.
- Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.
- Sprinkle with parsley and serve with lemon wedges, if desired.