Serves 4

1 cup chopped walnuts
2 tablespoons dry breadcrumbs
2 tablespoons grated lemon rind
1 tablespoon olive oil
1 tablespoon chopped fresh dill
Salt and pepper
4 salmon fillets, skin-on
2 teaspoon Dijon mustard
Lemon juice

Preheat oven to 350 degrees F.

In food processor, process walnuts, breadcrumbs, lemon rind, oil, dill and salt and pepper to taste, using pulsing action until crumbly, mixture should slightly stick together; set aside.

Place salmon fillets, skin side down, and brush tops with mustard. Divide crust mixture evenly among fillets; press onto mustard. Cover with plastic wrap and refrigerate at least 15 minutes or up to 2 hours.

Place salmon fillets on baking pan and cook 15 minutes, or until fillets flake with a fork. Drizzle with lemon juice.