Walnut-Rosemary Crusted Salmon
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1½ Tbsp Dijon mustard
  • 1 clove garlic, minced
  • ½ tsp lemon zest
  • 2 tsp lemon juice
  • 2 tsp chopped fresh rosemary
  • 1 tsp honey
  • ½ tsp salt
  • ¼ tsp crushed red pepper
  • ⅓ cup panko breadcrumbs
  • ¼ cup finely chopped walnuts
  • 2 tsp extra-virgin olive oil
  • 4 (6 oz) skin-on salmon fillet, fresh or frozen (thawed)
  • Olive oil cooking spray
  1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
  2. In a small bowl, combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper; whisk to combine.
  3. In a shallow bowl, combine panko, walnuts, and oil with a fork until well-combined.
  4. Spread the mustard mixture over the flesh side and gently dunk into the panko mixture, pressing to adhere. Place on the baking sheet panko sides up and lightly mist with cooking spray.
  5. Bake for 10-12 minutes, depending on thickness. Serve immediately.
Recipe slightly adapted from Eating Well
Nutrition Information
Serving size: 1 prepared filet Calories: 352 Fat: 18.8 Carbohydrates: 7.0 Sugar: 2.0 Sodium: 531 Fiber: 0.8 Protein: 39.3 Cholesterol: 105
Recipe by Prevention RD at https://preventionrd.com/2019/02/walnut-rosemary-crusted-salmon/