Walnut-Crusted Salmon with Roasted Vegetables and Lemon Crème Fraîche

There’s something irresistible about a crispy, nutty topping on tender, flaky salmon. This recipe delivers exactly that: salmon fillets are brushed with tangy Dijon mustard, then coated in a mixture of chopped walnuts, panko breadcrumbs and melted butter. As it bakes, the crust turns golden and crunchy while the fish stays moist and juicy.

Best of all, everything cooks together on a single sheet pan-potatoes, zucchini and red onion roast alongside the salmon, soaking up all the flavors. A dollop of lemon crème fraîche adds a bright, creamy finish. It’s an easy, breezy weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly oil it.
2. Cut potatoes into 1/2-inch cubes. Peel and cut red onion into 1/2-inch wedges. Trim zucchini and cut into 1/2-inch half-moons.
3. Toss the potatoes, onion and zucchini on the sheet pan with cooking oil, Italian seasoning, salt and pepper. Spread in an even layer.
4. Roast the vegetables for 15 minutes.
5. Meanwhile, finely chop the walnuts. In a small bowl, combine chopped walnuts, panko breadcrumbs and 2 tablespoons melted butter. Mix well.
6. Zest the lemon and set zest aside. Cut the lemon into wedges for serving.
7. In another small bowl, combine crème fraîche with half the lemon zest and a squeeze of lemon juice (about 1 teaspoon). Season with salt and pepper. Set aside.
8. Remove the sheet pan from the oven. Push vegetables to the sides to make room in the center. Pat salmon fillets dry with paper towels, then brush the tops with Dijon mustard. Press the walnut-panko mixture onto the mustard-coated tops.
9. Place the salmon on the sheet pan, crust side up. Return to the oven and roast until the salmon is cooked through and the crust is golden, about 10-12 minutes for 1-inch thick fillets.
10. Serve salmon and vegetables with a dollop of lemon crème fraîche and 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 nut-free?

You can omit the walnuts and use extra panko or crushed seeds like sunflower seeds for crunch.

What can I substitute for crème fraîche?

Sour cream or Greek yogurt mixed with a little lemon juice works as a good substitute.