Walnut-Rosemary Crusted Salmon

Ingredients

• 2 tsp Dijon mustard
• 1 clove garlic, minced
• 1/4 tsp lemon zest
• 1 tsp lemon juice
• 1 tsp chopped fresh rosemary
• 1/2 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper
• 3 tbsp panko breadcrumbs
• 3 tbsp finely chopped walnuts
• 1 tsp extra-virgin olive oil
• 1 (1 pound) skinless salmon fillet, fresh or frozen
• Olive oil cooking spray
• Chopped fresh parsley and lemon wedges, for garnish

Instructions

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Combine 2 teaspoons mustard, garlic, ¼ teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon rosemary, ½ teaspoon honey, ½ teaspoon salt and ¼ teaspoon crushed red pepper in a small bowl. Combine 3 tablespoons panko, 3 tablespoons walnuts and 1 teaspoon oil in another small bowl.
3. Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray.
4. Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.
5. Sprinkle with parsley and serve with lemon wedges, if desired.