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Ingredients
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3 cups California walnuts
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6 tablespoons dry bread crumbs
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6 tablespoons finely grated lemon zest
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3 tablespoons extra-virgin olive oil
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3 tablespoons chopped fresh dill
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salt and pepper to taste
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12 (3 ounce) skin-on salmon fillets
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1 tablespoon Dijon mustard
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¼ cup fresh lemon juice
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Place walnuts into a food processor and pulse to coarsely chop. Add bread crumbs, lemon zest, olive oil, and dill; pulse until crumbly and mixture sticks together. Season with salt and pepper.
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Arrange salmon fillets, skin-side down, on the prepared baking sheets. Brush the tops with mustard. Spoon 1/3 cup of 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.
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Discard plastic wrap and bake in the preheated oven until fish flakes with a fork, 15 to 20 minutes. Sprinkle lemon juice over fillets just before serving.
Nutrition Facts (per serving)
388 | Calories |
31g | Fat |
8g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 388 | |
% Daily Value * | |
Total Fat 31g | 40% |
Saturated Fat 4g | 19% |
Cholesterol 42mg | 14% |
Sodium 111mg | 5% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 3g | 10% |
Total Sugars 1g | |
Protein 20g | 39% |
Vitamin C 9mg | 10% |
Calcium 22mg | 2% |
Iron 1mg | 3% |
Potassium 279mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.