Crispy Walnut-Crusted Salmon with Creamy Lemon Sauce and Garlic Zucchini

This walnut-crusted salmon is the perfect weeknight dinner that feels luxurious but comes together in just 30 minutes. Salmon fillets are coated with a tangy lemon cream sauce, then topped with a crunchy mixture of toasted walnuts, panko and herbs. As the fish bakes to juicy perfection, the topping turns golden and crisp.

On the side, we serve garlicky roasted zucchini and fluffy scallion rice, all drizzled with that bright cream sauce. It’s a balanced, flavorful meal that’s sure to impress.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView 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

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 all 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. Halve zucchini lengthwise, then slice crosswise into ¼-inch-thick half-moons. 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 (use a big squeeze for 4 servings). 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 of salmon with 1 tsp of the sauce; spread to coat evenly. Mound tops with walnut mixture, pressing to adhere (no need to coat the undersides). 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 pan used for walnuts over medium-high heat. Add zucchini; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Add garlic, ¼ tsp oregano (½ tsp for 4), a big pinch of salt and pepper. 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, zucchini and rice between plates. Drizzle 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, this recipe works well with other firm fish like cod or halibut. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs to make the dish gluten-free.

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.