Crispy Walnut-Crusted Salmon with Garlic Roasted Zucchini and Scallion Rice

Looking for a quick yet impressive dinner that feels like a restaurant-quality meal? This walnut-crusted salmon is the answer. Salmon fillets are coated with a tangy lemon cream sauce, then topped with a mixture of toasted walnuts, panko and oregano. As the fish bakes, the topping turns golden and crunchy, while the salmon stays tender and flaky inside.

On the side, we’ve got garlicky roasted zucchini and fluffy scallion rice, all drizzled with that same creamy lemon sauce. It’s a balanced, satisfying plate that comes together in just 30 minutes. Perfect for a weeknight treat or a special dinner at home.

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Ingredients

1.5 tablespoon Sour CreamView 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

1 unit BroccoliView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the top position. 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 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. 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 teaspoon dried oregano. Toast, stirring, until golden and fragrant, 2-3 minutes. Transfer to a small bowl and season with ¼ teaspoon salt and pepper. Wipe out the pan.
5. In another small bowl, combine yogurt, sour cream, half the lemon zest and a squeeze of lemon juice. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
6. Pat salmon dry with paper towels and season all over with salt and pepper. Place skin-side down on a lightly oiled baking sheet. Spread 1 teaspoon of the sauce over each piece of salmon. Mound the walnut mixture on top, pressing to adhere. 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 same pan over medium-high heat. Add zucchini and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Add garlic, ¼ teaspoon dried oregano, a pinch of salt and pepper. Cook until fragrant, 1-2 minutes more. Adjust seasoning if desired.
8. Fluff rice with a fork and 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 among plates. Drizzle remaining sauce over the salmon and sprinkle with remaining scallion greens. Serve with 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 dairy-free?

Substitute the sour cream and yogurt with dairy-free alternatives like coconut yogurt and vegan sour cream.

How do I store leftovers?

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