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Looking for something unique to add to your keto meal plan? Tired of the same-old, same-old?
Great, then you are going to love this walnut-crusted salmon with lemon dill sauce! It’s delicious and keeps the salmon SUPER moist!
Walnut-Crusted Salmon with Lemon Dill Sauce
- 4 5-oz. salmon fillets
Lemon Dill Sauce:
- ½ cup mayonnaise (made with olive oil preferred)
- 1½ tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 tsp dried dill weed
- ½ tsp sea salt
- ½ tsp ground black pepper
- ½ cup crushed walnuts (if you do not have a food processor, you can seal them into a plastic bag and use the back of a heavy knife to chop up the pieces)
- ¼ cup parmesan cheese finely grated works best
- 2 tbsp butter softened to room temperature
- 1 tsp minced garlic
- ½ tsp dried dill weed
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper, or use non-stick spray.
- Place salmon skin-side down (if skin is still attached) onto the baking sheet. Blot away any excess moisture with a paper towel and check for bones still inside the fillet.
- In a small bowl, make your lemon dill sauce by mixing together the mayonnaise, lemon juice, lemon zest, dill weed, salt, and pepper.
- Spoon half of the prepared sauce into another small bowl and set aside to use as garnish after the salmon is finished cooking.
- With the remaining sauce, use a pastry brush to spread a layer of the sauce over each fish fillet.
- In another mixing bowl (or in a food processor), combine crushed walnuts, parmesan cheese, butter, garlic, and dill weed.
- Using clean fingers, evenly spread the crust over the salmon fillets.
- Place the baking sheet into the oven for 15-20 minutes, or until the internal temperature of the fish has reached 145° F.
- If you would like your crust to dry out more, you can place it under the broiler until it is to your liking, being careful not to burn it.
- Before serving, drizzle a little of the remaining lemon dill sauce over the fish, and top with a slice of fresh lemon.