1 ½ cups California Walnuts
3 tablespoons almond meal
3 teaspoons lemon rind, finely grated
1 ½ tablespoons extra-virgin olive oil
3 tablespoons fresh dill, chopped
Salt and pepper to taste
6 3-ounce fillets, skin on
2 tbsp fresh lemon juice
1. Place walnuts in food processor, coarsely chop. Add almond meal, lemon rind, olive oil, and dill; pulse until crumbly. Season with salt and pepper; set aside.
2. Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard.
3. Spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
4. Bake at 350F for 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 teaspoon lemon juice.