Ingredients

1/4 chopped walnuts

2 Tbspn seasoned breadcrumbs

1 Tbspn lemon zest

2 tspn olive oil

1/2 tspn course salt

1/4 tspn fresh ground pepper

4 salmon fillets

1 Tbspn dijon mustard

1 lemon, wedged for serving

Preparation

  1. Preheat oven 10 425/220 c. line a baking sheet with foil
  2. Make the crust: pulse walnuts, lemon zest, oil, salt, pepper until crumbly
  3. Place salmon fillets on baking sheet, brush top with mustard. Press crust evenly onto fillets
  4. Bake until just opaque in center, 15-18 minutes. Serve with lemon wedges