For this Walnut Crusted Pesto Salmon, I pressed freshly chopped California walnuts onto all sides of the salmon and finished the baked fillets with a homemade walnut pesto in place of traditional pine nuts. The result is tender, flaky salmon that’s baked and on the table in under 30 minutes.
This post is sponsored by the California Walnut Board. Walnuts are extremely versatile — toasted to deepen flavor, chopped for a crunchy coating, blended into sauces, or swapped for pine nuts in pesto.
To keep walnuts at their best I store them in the freezer and take them out when I’m ready to cook. That’s what I did for this Walnut Crusted Pesto Salmon.
The pesto is quick to make; simply swap pine nuts for California walnuts in any basic pesto recipe. If you don’t have a specific recipe, use roughly equal parts walnuts and basil with garlic, Parmesan, olive oil and a squeeze of lemon for brightness.
It’s worth noting that not all fats are harmful — your body benefits from healthy fats found in foods like avocados, salmon, olive oil and walnuts. Walnuts provide plant-based omega-3 ALA, while salmon contributes EPA and DHA, making this pairing a great choice for #TeamGoodFat.
For this dish I chopped the walnuts and pressed them into the salmon to form a flavorful, wholesome crust. The fillets are baked, then finished with the walnut pesto for an extra layer of flavor.
To preserve the fresh taste of California walnuts, keep them cool. Heat accelerates rancidity by altering the fats, which leads to off odors and flavors. Fresh walnuts should smell nutty and taste slightly sweet.
Walnuts are unique among nuts for their high content of plant-based omega-3 ALA. Salmon complements them with marine omega-3s (EPA and DHA): a 3-ounce cooked portion of salmon delivers about 2 grams of these beneficial fatty acids.
I served the walnut-crusted pesto salmon over lightly dressed fresh spinach with sweet grape tomatoes. It’s a simple, balanced plate that works for lunch or dinner.
Looking for more ideas that pair walnuts, fish and pesto? Try honey mustard grilled salmon, creamy pesto chicken pasta, or broiled salmon with a honey sesame glaze for different takes on similar flavors.
Thanks to the California Walnut Board for sponsoring this post and to everyone who supports the site.
Walnut Crusted Pesto Salmon
PrintRecipe
Ingredients
- 1 lb boneless salmon filets
- salt, to taste
- black pepper, to taste
- 1/2 cup chopped walnuts
- 4 tsp vegetable oil (or olive oil)
- 1/2 cup pesto (homemade or store-bought)
Instructions
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Allow salmon to come to room temperature and preheat the oven to 425°F (220°C).
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Season both sides of the salmon fillets with salt and black pepper.
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Chop the walnuts finely or pulse in a food processor into a coarse crumb. Spread the walnuts in a shallow, rimmed dish and press the salmon into the walnuts so they adhere on all sides. Place the fillets in an ovenproof dish or on a foil-lined baking sheet and drizzle the tops with oil.
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Bake for about 10 minutes, then switch the oven to broil and broil on high for 2–3 minutes, until the walnut crust is golden. Watch closely to avoid burning.
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Remove from the oven, spread pesto over the top, and let rest 2–3 minutes. Serve over lightly dressed spinach and grape tomatoes or with your preferred sides.
Nutrition
The nutrition information is an estimate from an online calculator and should not replace professional advice.
