Walnut-Crusted Salmon with Roasted Vegetables and Lemon Crème Fraîche

There’s something irresistible about tender, flaky salmon topped with a crunchy, nutty crust. This recipe takes it to the next level by coating the fillets in tangy Dijon mustard and pressing on a mixture of chopped walnuts, panko breadcrumbs and melted butter. As it bakes, the topping turns golden and crisp while the fish stays juicy and moist.

Best of all, everything cooks together on a single sheet pan-along with seasoned potatoes, zucchini and red onion. The vegetables roast to caramelized perfection, soaking up the flavors from the pan. A quick lemon crème fraîche adds a bright, creamy finish. It’s a simple, satisfying dinner that makes weeknights feel special.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or foil for easy cleanup.
2. Cut the potatoes into 1/2-inch pieces. Halve and peel the red onion, then cut into 1/2-inch wedges. Trim the zucchini and cut into 1/2-inch half-moons.
3. On the prepared sheet pan, toss the potatoes, onion and zucchini with cooking oil, steak spice, salt and pepper. Spread into an even layer. Roast for 15 minutes.
4. Meanwhile, finely chop the walnuts. In a small bowl, combine the chopped walnuts, panko breadcrumbs and melted butter. Mix until the breadcrumbs are evenly coated.
5. Remove the sheet pan from the oven. Push the vegetables to the sides to create space in the center. Pat the salmon dry with paper towels, then brush the tops with Dijon mustard. Press the walnut-panko mixture onto the mustard-coated tops of the salmon fillets.
6. Place the salmon in the center of the sheet pan, crust-side up. Return the pan to the oven and roast until the salmon is cooked through and the topping is golden and crispy, about 10-12 minutes, depending on thickness.
7. While the salmon cooks, zest and juice half the lemon. In a small bowl, stir together the crème fraîche, lemon zest and a squeeze of lemon juice. Season with salt and pepper to taste.
8. Serve the salmon and roasted vegetables with a dollop of lemon crème fraîche on the side. Garnish with additional lemon wedges if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish fillets like cod or halibut. Adjust cooking time as needed.

What can I substitute for crème fraîche?

You can use sour cream or Greek yogurt mixed with a little lemon juice as a substitute.

Can I make this recipe nut-free?

To make it nut-free, omit the walnuts and use extra panko breadcrumbs or crushed pretzels for crunch.