Walnut-Crusted Salmon with Garlic Asparagus and Lemon Cream Sauce

This walnut-crusted salmon is the perfect weeknight dinner that feels luxurious without the fuss. Tender salmon fillets are topped with a crunchy mixture of toasted walnuts, panko and oregano, then roasted until golden and flaky. Alongside, you’ll enjoy garlicky roasted asparagus and fluffy jasmine rice studded with scallions, all brought together with a bright and creamy lemon sauce.

With just 30 minutes from start to finish, this dish delivers restaurant-quality flavor at home. The combination of textures-crunchy crust, tender fish, crisp asparagus and creamy sauce-makes every bite a delight. Perfect for a special dinner or a quick yet impressive meal.

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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

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat 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 pan or rolling pin. Zest and quarter the lemon. Trim and discard woody 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. 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. Add water 1 tsp at a time until 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 with 1 tsp of the sauce (reserve remaining sauce for serving); spread to coat evenly. Mound tops with walnut mixture, pressing to adhere. Roast on top rack until salmon is opaque and cooked through, 8-10 minutes.
7. While salmon roasts, heat a large drizzle of oil in the same pan 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. Season to taste.
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 lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like cod or halibut. Adjust cooking time based on thickness.

Can I make this recipe gluten-free?

Absolutely! Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers.

How do I store leftovers?

Store salmon, rice and asparagus separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.