13
May

Walnut Crusted Salmon with Green Bean and Pea Salad

This dish was inspired by something I ate at Grand Café the summer of 2018. My recipe pales in comparison to Chef Jamie’s, but it’s unique and a fun way to eat salmon. The green bean and pea salad is fresh and great for Spring.

Print Recipe

Walnut Crusted Salmon with Green Bean and Pea Salad

Prep Time25 mins

Cook Time25 mins

Servings: 2 people

Ingredients

Salmon

2 salmon filets
1/2 cup walnuts, chopped
Zest from 1 lemon
2 tbsp Dijon mustard
2 tbsp honey
Salt and pepper

Green Bean and Pea Salad

2 cups green beans
1 cup peas
1/2 cup mayo
2 tbsp white wine vinegar
Salt and pepper

Instructions

Preheat oven to 350 degrees.
To make the topping for the salmon, combine chopped walnuts, chopped green onions, lemon zest, and salt and pepper.
Whisk Dijon mustard and honey together in a small bowl. Using a spoon or a meat brush, spread mustard and honey over the top of the salmon.
Put walnut topping all over the top of the salmon (don't be afraid to liberally pack it on top.)
Bake the salmon (skin on) for 20-25 minutes, until flaky.
While the salmon bakes, steam the frozen peas and green beans until both are cooked but firm (I put them both in a bowl with water and microwave them, but there is definitely a more sophisticated method to do this.)
With all excess water drained out of the bowl, mix mayo, mustard, and vinegar in with the veggies until coated throughout. Top with salt and pepper.
Serve the salmon over the green bean and pea salad. Great with white wine 🙂

Related Recipes

Name: Walnut Crusted Salmon with Green Bean and Pea Salad
Prep time: 25 min
Cook time: 25 min
Yield: 2 people
Ingredients: 2 salmon filets; 1/2 cup walnuts, chopped; Zest from 1 lemon; 2 tbsp Dijon mustard; 2 tbsp honey; Salt and pepper; 2 cups green beans; 1 cup peas; 1/2 cup mayo; 2 tbsp white wine vinegar; Salt and pepper

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Madison

Thanks for visiting my site! My name is Madison, a Twin Cities native with a passion for all things food. I started out posting about Minneapolis restaurants and restaurants in places I frequently traveled. Recently, I launched a portion of my site dedicated to staying in, cooking for yourself and others, and making hosting more joyful and enjoyable. Read more about my story here.