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

This walnut-crusted salmon recipe is the perfect way to elevate your weeknight dinner. Tender salmon fillets are coated in a tangy lemon cream sauce, then topped with a crunchy mixture of toasted walnuts, panko breadcrumbs and herbs. Baked to golden perfection, the crust adds a delightful crunch to every bite.

Alongside the salmon, we serve garlicky roasted zucchini and fluffy scallion rice, all finished with a drizzle of creamy lemon sauce. It’s a balanced, flavorful meal that comes together in just 30 minutes-ideal for busy evenings when you want something special without the fuss.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

0.5 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

1 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 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook the rice: In a small saucepan, combine 1/2 cup jasmine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
3. While the rice cooks, prepare the zucchini: Trim the ends and cut the zucchini into 1/2-inch thick rounds. Toss with 1 teaspoon olive oil, a pinch of salt and pepper. Spread on one side of the prepared baking sheet.
4. Make the walnut crust: In a small bowl, combine 1/4 cup panko breadcrumbs, 1/2 ounce chopped walnuts, 1 teaspoon dried oregano, 1 teaspoon olive oil and a pinch of salt and pepper. Set aside.
5. Prepare the creamy lemon sauce: In another bowl, mix together 1.5 tablespoons sour cream, 2 tablespoons yogurt, the juice of half the lemon and a pinch of salt and pepper. Set aside.
6. Season the salmon: Pat the salmon fillets dry and season both sides with salt and pepper. Place the salmon skin-side down on the other side of the baking sheet (or on a separate lined pan). Spread a thin layer of the creamy lemon sauce over the top of each fillet, then press the walnut-panko mixture onto the sauce to form a crust.
7. Roast the salmon and zucchini: Place the baking sheet in the oven and roast for 12-15 minutes, until the salmon is cooked through and flakes easily and the zucchini is tender and lightly browned.
8. While everything roasts, slice the scallions thinly. When the rice is done, stir in the sliced scallions.
9. To serve, divide the scallion rice between plates. Top with the roasted zucchini and walnut-crusted salmon. Drizzle the remaining creamy lemon sauce over the top. Garnish with a squeeze of lemon if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

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

What can I use instead of panko breadcrumbs?

Regular breadcrumbs or crushed crackers work well. For a gluten-free option, use gluten-free panko or almond flour.

How do I store leftovers?

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