Crispy Walnut-Crusted Salmon with Garlic Asparagus and Lemon Cream Sauce

This walnut-crusted salmon is the perfect weeknight dinner that feels like a special occasion. The crunchy walnut and panko topping adds a delightful texture to tender, flaky salmon, while the creamy lemon sauce brings a bright, tangy finish. Paired with garlicky roasted asparagus and fluffy scallion rice, this meal is balanced, satisfying and ready in just 30 minutes.

Whether you’re looking for a quick seafood dinner or a way to impress guests, this recipe delivers. The combination of toasted walnuts, fresh herbs and lemon creates a crust that’s both flavorful and crispy. Serve it all with a drizzle of the creamy sauce and enjoy a restaurant-quality meal at home.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, about 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, finely chop walnuts or crush them in their bag with a heavy-bottomed pan or rolling pin. Zest and quarter the lemon. Trim and discard woody bottom ends from asparagus. Peel and mince or grate garlic.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add panko, walnuts and ¼ tsp oregano (½ tsp for 4 servings). Toast, stirring, until golden and fragrant, 2-3 minutes. Turn off heat; transfer walnut mixture to a small bowl. Season with ¼ tsp salt (½ tsp for 4) and pepper. Wipe out the pan.
5. In a second small bowl, combine yogurt, sour cream, half the lemon zest and a squeeze of lemon juice (use a big squeeze for 4 servings). Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
6. Pat salmon dry with paper towels; season all over with salt and pepper. Place skin side down on a lightly oiled baking sheet. Top each piece of salmon with 1 teaspoon of the sauce (save remaining sauce for serving); spread to coat evenly. Mound tops with the walnut mixture, pressing to adhere (no need to coat the undersides). Roast on the top rack until salmon is opaque and cooked through, 8-10 minutes.
7. While salmon roasts, heat a large drizzle of oil in the pan used for walnuts over medium-high heat. Add asparagus; season with salt and pepper. Cook, stirring, until lightly browned and tender, 2-4 minutes. Add garlic and ¼ tsp oregano (½ tsp for 4 servings). Cook, stirring, until fragrant, 1-2 minutes more. Taste and season with salt and pepper if desired.
8. Fluff rice with a fork; stir in half the scallion greens, remaining lemon zest and a drizzle of olive oil. Season with salt and pepper. Divide salmon, asparagus and rice between plates. Drizzle remaining sauce over salmon and sprinkle with remaining scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

Can I make this recipe nut-free?

Absolutely. Omit the walnuts and use extra panko or crushed crackers for the crust.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.