Parsley And Walnut Crusted Salmon

Flaky salmon fillets get a deliciously crunchy twist with this show-stopping parsley and walnut crust. The fresh flavors of parsley, garlic, and lemon zest meld beautifully with the rich taste of salmon, all wrapped up in a satisfying crunch from the walnuts.

Ready Time

45 mins

Yields

10 servings

Ingredients

6 salmon fillets (6 ounces each)
2 cups fresh parsley leaves
1 cup chopped walnuts
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon lemon zest
Salt and pepper, to taste

Instructions

Preheat the oven to 400°F (200°C).

Rinse the salmon fillets under cold water, pat them dry with paper towels, and set them aside.

In a food processor, blend the parsley leaves, walnuts, garlic, Dijon mustard, lemon zest, salt, and pepper until the mixture is well combined and chunky.

Add the olive oil to the food processor and pulse until the mixture is well coated.

Line a baking sheet with parchment paper or aluminum foil.

Place the salmon fillets on the prepared baking sheet, leaving about 1 inch of space between each fillet.

Divide the parsley-walnut mixture evenly among the salmon fillets, spreading it evenly over the top of each fillet.

Bake the salmon fillets in the preheated oven for 12-15 minutes or until cooked through.

Serve immediately, garnished with additional parsley leaves if desired.