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

This walnut-crusted salmon is the perfect weeknight indulgence: tender, flaky fish topped with a crunchy, golden crust of toasted walnuts and panko, all baked to perfection. A bright lemon cream sauce adds a tangy finish, while garlicky roasted zucchini and fluffy scallion rice round out the meal.

Ready in just 30 minutes, this dish feels elegant but is simple enough for any night. The combination of textures-crispy topping, creamy sauce and tender vegetables-makes every bite satisfying. Plus, it’s packed with protein and flavor.

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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

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

10 ounce SalmonView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. 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 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 half-moons. Peel and mince garlic.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add panko, walnuts and ¼ teaspoon 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 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. Spread 1 teaspoon of the sauce over each fillet, then mound with walnut mixture, pressing to adhere. Roast on top rack until opaque and cooked through, 8-10 minutes.
7. While salmon roasts, heat a 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, remaining ¼ teaspoon oregano, a big pinch of salt and pepper. Cook until fragrant, 1-2 minutes. Adjust seasoning if needed.
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 among 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, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs to make the dish gluten-free. The rest of the ingredients are naturally 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.