Ingredients
750 g California walnuts
90 g dry bread crumbs
90 g finely grated lemon rind
45 ml extra virgin olive oil
45 ml fresh dill, chopped
Salt and pepper, to taste
12 (85 g) salmon filets, skin on
15 ml Dijon mustard
60 ml fresh lemon juice
Directions
Step 1
Preheat the oven to 175°C and line a baking sheet with parchment paper.
Step 2
In a food processor, coarsely chop the walnuts. Add bread crumbs, lemon zest, olive oil, and dill; pulse until crumbly and mixture sticks together. Season with salt and pepper.
Step 3
Arrange salmon fillets, skin-side down, on the prepared baking sheets. Brush the tops with mustard. Spoon the walnut-bread crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap and refrigerate for 1 to 2 hours.
Step 4
Remove the plastic wrap and bake in the preheated oven until fish flakes with a fork, about 15 to 20 minutes. Sprinkle lemon juice over fillets just before serving.