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Ingredients
35 m servings 388 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Nutrition
- Calories:
- 388 kcal
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- 19%
- Fat:
- 31 g
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- 48%
- Carbs:
- 7.9g
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- 3%
- Protein:
- 19.5 g
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- 39%
- Cholesterol:
- 42 mg
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- 14%
- Sodium:
- 111 mg
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- 4%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
- (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Directions
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Prep
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Cook
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Ready In
- Place walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season; set aside.
- Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard.
- Spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
- Bake at 350 degrees F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.
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Reviews
Read all reviews 1418 Ratings
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Most helpful positive review
11/19/2010
This was really good. I forgot to use the mustard, but the crunch of the walnuts was wonderful. I also did not have fresh dill, so I used 1-1 1/2 Tb. dried. My 4 kids LOVED it and all had secon...
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Newest
11/17/2010
This was really good. I forgot to use the mustard, but the crunch of the walnuts was wonderful. I also did not have fresh dill, so I used 1-1 1/2 Tb. dried. My 4 kids LOVED it and all had secon...
8/28/2011
My wife and I really enjoyed this, but I made a few modifications: I didn't have lemons, so no lemon juice or lemon rinds. I used lemon pepper seasoning, black & cayenne pepper, onion & garlic p...
3/6/2012
So good! I did not bother to refrigerate this beforehand and I really don't think there is a need. I added a little lemon juice to the crumb mixture as well. This seemed so fancy for just an eas...
3/1/2012
It was so good! I used pecans instead of walnuts and made enough for only two servings so it didn't take much. I say if you have the Dijon use it! The flavor it added was wonderful, I even enjoy...
2/19/2012
This is a outstanding salmon recipe. Just don't over cook the fish.
