Crunchy Walnut-Crusted Salmon Filets

• 3 cups California walnuts
• 6 tbsp dry bread crumbs
• 6
• 3
• 3 Tbsp fresh dill, chopped
• Salt and pepper
• Salt and pepper
• 12 3 lb salmon fillets, skin on
• Dijon mustard
• 1/4

Preparation

1 Place walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season; set aside.
2 Arrange salmon fillets skin side down on parchment paper-lined baking sheets. Brush tops with mustard.
3 Spoon 1/3 cup of walnut crumb mixture over each fillet; press into mustard. Cover with plastic wrap; refrigerate for up to 2 hours.
4 Bake at 350° F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.

Source: California Walnut Board