We love this tender, pink fish more than most because it’s tasty and SO easy to make. This nutty recipe is sure to become a weeknight staple without breaking the bank.
olive oil, as needed
1 pound wild-caught salmon fillets
1 (15-ounce) canister whole wheat breadcrumbs
1 (4-ounce) bag chopped walnuts
1 tablespoon Dijon or regular mustard
1 tablespoon honey
Preheat the oven to 400°F.
Oil a baking sheet.
Place the salmon fillets skin side down on the oiled pan.
In a food processor, combine the breadcrumbs, walnuts, mustard, and honey. Process until well combined, scraping the sides as necessary.
Use a spatula to spread the walnut crust in an even layer on top of the salmon. Bake until the salmon is a little golden brown on top and cooked (light pink and flaky) all the way through, 12 to 15 minutes depending on the thickness of the fish.