DILL WALNUT AND PARMESAN CRUSTED SALMON

EASY SALMON RECIPE that looks super impressive

Don’t let your salmon be boring, I promise you, it doesn’t need to be. Also, to be clear, that doesn’t mean I’m saying do a ton of work, in fact, this recipe is incredibly easy and leaves you with some of the best salmon ever.

There’s something about the combination of salmon and dill that will never steer your wrong. Add in some walnuts mostly for a touch of crunch and parmesan to bring it all together and you have the perfect family dinner. I so love this dish.

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DILL WALNUT AND PARMESAN CRUSTED SALMON

Yield: 4 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 10 MinInactive time: 10 MinTotal time: 30 Min

Ingredients

FOR THE CRUST

• Walnut Halves (1/2 cup)
• Parmesan (1 cup, shredded)
• Dill (2 cups of just the leaves)
• Lemon Zest (1 tablespoon zested from a lemon)

FOR EVERYTHING ELSE

• Salmon Filet (1 1/2 pounds)
• Extra Virgin Olive Oil (roughly 1 tablespoon)
• Salt (roughly 1/4 teaspoon)
• Pepper (roughly 1/4 teaspoon)
• Vegetable Oil (roughly 1 tablespoon for coating your frying pan)

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Food Processor
• Fish Spatula
• 12 Inch Oven-Safe Frying Pan
• Smaller Frying Pan (optional)
• Foil (a piece large enough to cover the pan)
• Meat Thermometer

Instructions

TO MAKE YOUR CRUST

1. Combine your walnuts, parmesan, dill, and lemon zest in your food processor. Process until you have an even crumble—about 1 minute.

TO CRUST YOUR SALMON

1. Preheat your oven to 450º.
2. Lay your salmon filet skin side down on your cutting board.
3. Drizzle your olive oil over your salmon. Use your hand to rub it in.
4. Sprinkle salt and pepper over your salmon.
5. Use your hands to press an even layer of your processed dill crumble over the top of your salmon filet. You can elect to coat the sides (not the skin part) if you like. I like leaving that bare for the final aesthetic. That said, this recipe has you making enough crumble for coating the sides.

TO COOK YOUR SALMON

1. Over high heat, coat your frying pan with a light layer vegetable oil. You are going to want your oil to be extra hot to the point of almost smoking before adding your salmon in.
2. Use your fish spatula to transfer your crusted salmon filet still skin side down into your frying pan—cook for 3 minutes. OPTIONAL. I did this but it’s not a must. Take your smaller frying pan and press the base of it (NOT the open side you’d cook on) onto you salmon. This helps you get an even sear on the skin of your fish.
3. Transfer your frying pan with the salmon in it into the oven and cook until you have an internal temperature of 145º—about 7 minutes. Test the middle of the thickest part of your fish with your meat thermometer.
4. Remembering to use an oven mitt because cause your pan will be scalding hot, take your pan out of the oven and lay a piece of tin foil over it.
5. Let your fish sit for 10 minutes to rest before serving.

Did you make this recipe?

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