Walnut-Rosemary Crusted Salmon

Salmon and walnuts are both great sources of omega-3 fatty acids. Pair this easy salmon recipe with a simple salad and a side of roasted potatoes or quinoa.

How to Make It

Step 1

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.

Step 5

Sprinkle with parsley and serve with lemon wedges, if desired.


  • 2 teaspoons Dijon Mustard - 370g
  • 1 clove minced Fresh Garlic Local - 1kg
  • 1/4 teaspoon zest K.Z Lemon Local 1Kg
  • 1 teaspoon juice K.Z Lemon Local 1Kg
  • 1 teaspoon chopped fresh Rosemary - 100g
  • 1/2 teaspoon Imtenan Bee Immune Honey - 170g
  • 1/2 teaspoon Ffm Kosher Salt 120 Gr
  • 1/4 teaspoon crushed Isis Red Pepper Powder - 90g
  • 3 tablespoons panko Rich Bake Bread Crumbs 450g
  • 3 tablespoons finely chopped Abu Auf Shelled Walnuts 1K
  • 1 teaspoon Wadi Food Extra Virgin Olive Oil - 250ml
  • 1 pound skinless Mido Salmon Fillet - 320g
  • spray Iliada Ex Virgin Olive Oil Spray - 200ml
  • chopped fresh Carmencita Parsley - 12g