Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto)
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
- 4 wild Alaska sockeye salmon filets boneless
- 2 tbsp dijon mustard
- Lemon juice for garnish
Dill Walnut Topping
- 1/2 cup chopped walnuts
- 2 tbsp chopped fresh dill
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tbsp extra virgin olive oil
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.
In a separate bowl, combine the ingredients for the dill walnut topping and mix together.
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.
Serving: 1filet | 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