For my Walnut Crusted Pesto Salmon, I press fresh chopped California walnuts onto all sides of the fillets and finish the baked salmon with a homemade walnut pesto instead of traditional pine nuts. The result is tender, flaky salmon that’s baked and on the table in under 30 minutes.
This post is sponsored by the California Walnut Board. Walnuts are incredibly versatile—toast them to deepen their flavor, chop them for a crust, or swap them for pine nuts in pesto. I often store walnuts in the freezer to keep them fresh until I’m ready to use them, as I did for this dish.
The pesto is quick to make and uses California walnuts in place of pine nuts. If you already have a favorite pesto recipe, simply substitute walnuts for the pine nuts and blend until smooth.
Many people assume all fats are bad, but your body benefits from good fats found in foods like avocados, olive oil, salmon—and walnuts. This recipe highlights salmon and walnuts to deliver satisfying flavor and nourishing fats.
We’re proudly on #TeamGoodFat with this combination of ingredients.
I chop the walnuts finely and press them into the salmon to create a flavorful, wholesome crust. I bake the fillets and finish them under the broiler so the walnut crust turns golden, then spoon the walnut-based pesto over the top for extra richness and herb flavor.
To maintain a fresh walnut flavor, keep walnuts cold. When exposed to prolonged warmth, the fats in walnuts can change and create off smells or flavors. Fresh walnuts smell slightly nutty and taste sweet.
Walnuts are unique among nuts for being a rich plant-based source of the omega-3 ALA. Salmon complements that with marine omega-3s EPA and DHA—about 2 grams per 3-ounce cooked serving—making this pairing a smart choice for both taste and nutrition.
I served the walnut-crusted pesto salmon over lightly dressed baby spinach and sweet grape tomatoes for a bright, balanced plate. It makes a perfect lunch or dinner.
For more ideas that pair well with walnuts, fish, and pesto, try recipes like Honey Mustard Grilled Salmon, Creamy Pesto Chicken Pasta, or Broiled Salmon with Honey Sesame Glaze.
Thanks to the California Walnut Board for sponsoring this post, and thank you for supporting the partners who help make this content possible.
Walnut Crusted Pesto Salmon
PrintRecipe
Ingredients
- 1 lb boneless salmon filets
- salt
- black pepper
- 1/2 cup chopped walnuts
- 4 tsp vegetable oil
- 1/2 cup pesto
Instructions
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Allow salmon to come to room temperature before cooking and preheat oven to 425°F.
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Sprinkle both sides of the salmon filets with salt and pepper.
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Chop walnuts or pulse in a food processor until they form a fine crumb. Place the crumbs in a shallow dish and press the salmon into the walnuts so they coat all sides. Arrange the fillets in an ovenproof baking dish or on a foil-lined baking sheet and drizzle the tops with oil.
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Bake for 10 minutes. Turn the broiler to high and broil for 3 minutes, until the walnut crust is golden brown.
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Remove from the oven, spoon pesto over each fillet, and let rest for 3 minutes. Serve over lightly dressed spinach and tomatoes or with your favorite sides.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
