Hazelnut Crusted Salmon
Elevate your weeknight dinner game with this irresistible Hazelnut Crusted Salmon recipe, a perfect blend of wholesome ingredients and gourmet flavors. Tender, flaky salmon fillets are coated with a savory crust made from coarsely ground hazelnuts, crisp panko breadcrumbs, earthy Parmesan, and fresh parsley, creating a delightful contrast of textures. Dijon mustard serves as the perfect base to hold the nutty topping, while a touch of olive oil ensures the crust bakes to golden perfection. In just 30 minutes from prep to plate, this easy yet elegant dish is a showstopper for dinner parties or a quick, nutritious family meal. Serve it with a squeeze of fresh lemon for a burst of brightness that complements the rich salmon beautifully. Whether you're looking for a healthy seafood recipe or a sophisticated dinner idea, this hazelnut-crusted salmon is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skinless)
- 0.5 cups Hazelnuts
- 0.25 cups Panko breadcrumbs
- 2 tablespoons Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon Olive oil
- 1 whole Lemon (cut into wedges for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a food processor, pulse the hazelnuts until they are coarsely ground. Be careful not to over-process them into a paste.
In a medium bowl, combine the ground hazelnuts, panko breadcrumbs, Parmesan cheese, parsley, salt, and black pepper. Stir until evenly mixed.
Pat the salmon fillets dry with a paper towel to remove any excess moisture. Place them on the prepared baking sheet.
Brush the top of each salmon fillet with Dijon mustard to create a sticky base for the crust.
Spoon the hazelnut mixture evenly over the Dijon-coated salmon fillets and gently press down to form a crust.
Drizzle a small amount of olive oil over the crust on each fillet to help it crisp up during baking.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the oven and let it rest for 2-3 minutes before serving.
Serve the hazelnut-crusted salmon with lemon wedges on the side for squeezing over the top, and enjoy!
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 8.2 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 336 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2223 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
