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Walnut Encrusted Salmon

A fresh and flavorful way to prepare baked wild-caught salmon.

Per Serving: 456 Calories, 32g Fat, 94mg Cholesterol, 658mg Sodium, 4g Carbohydrate, 2g Dietary Fiber, 0g Sugar, 37g Protein
Yield: Serves 4


  • 4 salmon filets (about 6 ounces each), preferably wild salmon
  • 3 cloves of garlic
  • ¾  cup walnuts
  • ½ cup fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • Fresh lemon slices, for garnish


  1. Preheat oven to 450°F. Mince the garlic in a food processor. Add in the walnuts and process until walnuts are a fine consistency. Add in cilantro until mixture is thick and pasty. Drizzle in olive oil and process until blended. 
  2. Place salmon on a foil-lined baking tray. Season both sides with salt and pepper. Spread the walnut mixture evenly over the fish.  Bake salmon for 20 minutes or until fish flakes easily with a fork. Garnish with fresh lemon slices. 

Recipe Source: An excerpt from the book Cholesterol Down by Janet Bond Brill, Ph.D., R.D., LDN; Published by Three Rivers Press; December 2006;$13.95US/$17.95CAN; 978-0-307-33911-9 Copyright © 2006 Janet Brill, Ph.D. To learn more about this book please visit http://www.CholesterolDownBook.com

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