Walnut-Crusted Salmon
with a Roasted Veggie Jumble & Lemon Crème Fraîche
Walnut-Crusted Salmon
Crisp walnut-coated salmon pairs with a colorful roasted vegetable jumble and a bright lemon crème fraîche for a fresh, elegant dinner with plenty of texture and flavor.
Ingredients
For 2 servings
- 2 tablespoon Crème Fraîche
- 2 teaspoon Dijon Mustard
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- ¼ cup Panko Breadcrumbs
- 1 unit Red Onion
- 10 ounce Salmon
- ½ ounce Walnuts
- 12 ounce Yukon Gold Potatoes
- 1 unit Zucchini
Additional Ingredients
- 3 tablespoon Butter
- Pepper
- Salt
- 2 teaspoon Vegetable Oil
PDF
DifficultyEasy
Prep Time5m
Total Time35m
Calories830
Protein37g
Carbs52g
Fat55g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain FriendlySheet Pan
⚠️Allergens:
🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a nut-free version, use crushed seeds or extra breadcrumbs instead of walnuts, keeping the same crunchy finish. If you need dairy-free, swap the crème fraîche for a plain unsweetened plant-based yogurt or dairy-free cream.
What to serve with it
Serve with a crisp green salad or simple steamed greens to balance the rich salmon and creamy finish. A chilled dry white wine or sparkling water with lemon also fits the bright, savory profile.
