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Walnut crusted salmon small

Walnut-Crusted Rosemary Salmon

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Course Main Course
Servings 4

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 – a food processor or blender can do this too
  • 1 teaspoon extra-virgin olive oil
  • 1 1- pound skinless salmon fillet, fresh or frozen

Instructions
 

  • Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
  • Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt, and crushed red pepper in a small bowl. Combine panko, walnuts, and 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.
  • Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.