Walnut crusted salmon with shallot dressing
If you are looking for a meal that looks fancy but is easy to make, try this walnut crusted salmon with shallot dressing. It's easy and healthy!
Servings: 4
Calories: 414kcal
Ingredients
- 1 lb salmon fillets
- 1 tbsp olive oil
Salmon topping
- 2 tsp Dijon mustard
- 1/2 tsp lemon zest
- 2 tsp lemon juice
- 1 clove garlic grated
- 1 tbsp fresh rosemary chopped
- 1/4 tsp honey
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 1/8 tsp Fresh ground pepper
- 1/4 cup whole wheat panko breadcrumbs
- 1/4 cup walnuts pieces chopped fine
- 2 tsp olive oil
Shallot dressing (makes 1 cup)
- 1/2 shallot chopped (about 1/4 cup)
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp white balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp Fresh ground pepper
- 1/2 cup extra virgin olive oil
Instructions
Shallot dressing
- Chop the shallot roughly and place in a blender. Add mustard, lemon juice, vinegar, salt and pepper. Blend until smooth.
- Open carefully, add olive oil, close the lid and pulse the blender a few times until emulsified. Do not over process or the oil may turn bitter.
- Pour into a bowl and reserve.
Salmon
- Preheat the oven to 425°F
- Line a baking sheet with parchment paper and drizzle with 1 tbsp olive oil.
- In a small bowl, combine mustard, lemon zest and juice, garlic, rosemary, honey, red pepper flakes, salt and pepper.
- In a shallow dish or deep plate, combine breadcrumbs, finely chopped walnuts. and 2 tsp olive oil.
- Cut salmon fillet into 4 pieces. Spread the mustard mixture over the fish.
- Carefully grab each piece and dip the top (flesh side) into the breadcrumb mixture, pressing lightly so it adheres. Place the fish, skin side down, onto the baking sheet.
- Bake until the fish flakes easily with a fork, about 10 to 12 minutes, depending on thickness. Take out of the oven and cover loosely with aluminum foil for 5 minutes before serving.
- Serve salmon with a drizzle of shallot dressing on the plate.
Notes
Nutrition facts are calculated for one 4 oz serving of salmon with 2 tablespoons of dressing.
The recipe makes double the amount of dressing needed for the salmon but is a great salad dressing to be used later. It will keep 3 to 5 days in the refrigerator and can be thinned out with water if needed (bring to room temperature and re-emulsify before using as the olive oil will solidify in the refrigerator)
Nutrition
Calories: 414kcal | Total Carbohydrate: 8g | Protein: 25g | Total Fat: 31g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 422mg | Potassium: 674mg | Dietary Fiber: 2g | Total Sugars: 3g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg