For my Walnut Crusted Pesto Salmon I pressed fresh, chopped California Walnuts on all sides and topped the baked salmon with a homemade walnut pesto instead of the traditional pine nuts. Tender and flakey, this salmon is baked, quick and on the table in under 30 minutes.
I’m excited that today’s post is sponsored by my friends over at California Walnut Board. Whether toasted to bring out their flavor more, chopped, sauced or used in lieu of pine nuts for pesto, walnuts are so versatile.
To keep them fresh, I usually keep mine in the freezer and pull them out when ready to cook or bake with. Like for this Walnut Crusted Pesto Salmon.
The pesto is super easy to make and instead of traditional pine nuts I used California Walnuts. Check out the recipe here for my homemade pesto in minutes and swap out the nuts.
Did you know that many people think all fat is bad, but your body needs a certain amount of good fat and that can be found in foods like avocados, salmon and olive oil to maintain a nutritious diet. And WALNUTS. ?
So this recipe is tailored to salmon and walnuts because we are all for #TeamGoodFat!
I chopped the walnuts and pressed them on the salmon for a tasty, healthy crust. I also decided on baking these and finished them off with a flavorful pesto using walnuts instead of pine nuts. Sound good?
Did you know you can keep that fresh taste of California walnuts by keeping them cold. Walnuts go rancid when exposed to warm temperatures for long periods of time. Heat causes the fat in walnuts to change structure, which creates off odors and flavors. Fresh walnuts smell mildly nutty and taste sweet.
Walnuts are the only nut that supplies a rich source of the plant based omega-3 ALA and salmon has the marine based omega-3 fatty acids EPA and DHA at 2 grams per 3 ounce cooked portion. Pretty good, huh?!
I quickly dressed some fresh spinach and sweet grape tomatoes in a vinaigrette and the walnut crusted pesto salmon went on top.
A perfect lunch or dinner!
Thanks again to the California Walnut Board for sponsoring today’s post. Thank you too for supporting the companies that continue to make Kevin Is Cooking possible.
Walnut Crusted Pesto Salmon
- 1 lb boneless salmon filets
- Black pepper
- 1/2 cup chopped walnuts
- 4 tsp vegetable oil
- 1/2 cup pesto
- Allow salmon to come to room temperature before cooking and preheat oven to 425°F.
- Sprinkle both sides of the salmon filets with salt and pepper.
- Chop walnuts or pulse in food processor until fine crumb. Place in a shallow, rimmed dish. Press salmon into walnuts to coat on all sides. Place in oven proof baking dish or foil lined baking sheet. Drizzle tops with oil.
- Bake for 10 minutes. Turn broiler on high and broil for 3 minutes until the top is golden brown.
- Remove from oven, top with pesto and allow to rest 3 minutes. Serve over lightly dressed spinach greens and tomatoes (optional), or your favorite sides.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.