Mustard Dill Walnut Crusted Salmon
This paleo and Whole30-friendly Mustard Dill Walnut Crusted Alaska Salmon is ready in less than 30 minutes and you'll love the crunchy crust packed with a ton of flavor!
Servings: 4 servings
Ingredients
- 4 salmon filets boneless
- 2 tbsp dijon mustard
- Lemon juice for garnish
Dill Walnut Topping
- 1/2 cup chopped walnuts
- 2 tbsp chopped fresh dill
- 1 tbsp extra virgin olive oil
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees F, and line a baking sheet with parchment paper. Pat dry the salmon and lay out the filets on the parchment paper, skin side down. Brush the tops of the salmon with mustard.4 salmon filets, 2 tbsp dijon mustard
- In a separate bowl, combine the ingredients for the dill walnut topping and mix together.1/2 cup chopped walnuts, 2 tbsp chopped fresh dill, 1/2 tsp paprika, 1/2 tsp onion powder, 1/2 tsp sea salt, 1/4 tsp ground black pepper, 1 tbsp extra virgin olive oil
- Press the topping on the salmon, using the mustard to help it stick.
- Bake for 12-15 minutes, depending on the thickness of the salmon, until the fish is flaky. Sprinkle with lemon juice before serving.Lemon juice
Nutrition
Serving: 1serving - makes 4 | Calories: 375kcal | Carbohydrates: 2g | Protein: 36g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 451mg | Potassium: 907mg | Fiber: 1g | Vitamin A: 225IU | Calcium: 39mg | Iron: 2mg