Walnut Crusted Salmon with Lemon Orzo
Salmon brushed with a lemony dijon spread and topped with a walnut and Panko topping. Baked to perfection and served with a light and bright lemon orzo pasta.
Ingredients
For the salmon:
- 4 salmon filets
- 3 tsp dijon mustard
- 2 small cloves garlic, minced
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 1 1/2 tsp chopped fresh rosemary
- 1 tsp honey
- salt and pepper
- 1/4 tsp crushed red pepper
- 4 tbsp panko breadcrumbs
- 4 tbsp finely chopped walnuts
- 1 1/2 tsp olive oil
Lemon Orzo:
- 1 1/2 cups orzo
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp fresh parsley, chopped
- 1 cup cooked broccoli, if desired
Instructions
- Preheat oven to 425° and line a baking sheet with parchment paper. Set aside. Also get a pot of salted water and bring to a boil.
- In a small bowl combine the dijon mustard, garlic, lemon juice, lemon zest, rosemary, honey, salt, pepper and crushed red pepper. In another bowl, combine the panko, walnuts and olive oil.
- Place salmon on prepared baking sheet and pat them dry with a paper towel. Spoon the dijon mixture over the fish, full coating each piece. Then sprinkle the panko mixture over the top and lightly press down to adhere to fish. Spray the tops with a little cooking spray.
- Bake until fish flakes with a fork, about 9-12 minutes.
- While the salmon is baking, cook the orzo to package instructions. Then strain. Add the butter and parsley to the still warm pot and let melt. Then add in the lemon juice and lemon zest. Return the orzo to the pot, give it a stir and season with salt and pepper to taste. Add cooked broccoli if desired.
- To serve, spoon the orzo in the bottom of a shallow bowl and place the salmon on top. Garnish with a lemon wedge and fresh parsley. Enjoy!