Our Stores 
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.
Ingredients
- 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 - 400 g
- 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
