NEW VIDEO!!! I am so excited to share this video and recipe that Pia and I partnered with California Walnuts to bring you, and I hope you love it!
Pia was thrilled to get to collaborate on a series of recipes and videos showcasing the versatility, simplicity and goodness of California Walnuts for you guys. We really wanted to focus on recipes that could be made easily on school nights and that Pia felt like she could make all on her own!
The last recipe, Crispy Honey Walnut Shrimp was their favorite (duh, it’s fried AND sweet!!) but this one is mine.
Being a good Seattleite, I LOVE roasted salmon and the addition of the Walnut sauce is so good!
Walnuts on their own have such a rich, buttery, earthy flavor, and then we added fresh garlic, herbs and olive oil and the result is ah-mazing! I love this sauce as a FAST, super easy way to dress such a simple recipe of roast fish up in a major way! Enjoy!
- Roast Salmon:
- 1.5-2 pounds of salmon, cut into 4 filets
- ¼ cup olive oil
- Zest of 1 lemon
- Kosher salt and black pepper
- Walnut Sauce:
- 2 cloves of garlic
- 2 cups walnuts
- ½ cup olive oil
- 2 tablespoons of fresh lemon juice
- Kosher salt and black pepper
- ¼ cup chopped flat leaf parsley
- 2 tablespoons fresh chives
- Preheat the oven to 400 degrees.
- Cover a half sheet pan with foil and add the four salmon filets. Drizzle them with the ¼ cup of olive oil and then add lemon zest and salt and pepper to each filet.
- Roast the salmon for 10 minutes.
- While the salmon is cooking, make the Walnut Sauce: In the bowl of a food processor, combine the garlic and walnuts, pulsing until well ground. Stream in the olive oil and lemon while the blade is running and the sauce will get creamy and come together. Season to taste with kosher salt and black pepper. Add the fresh herbs and pulse until just combined and the sauce has taken on some green to it’s color.
- Pull the salmon from the oven and transfer to a plate. Top with the Walnut Sauce and serve extra on the side. I like to serve this with mashed potatoes or butternut squash puree on the side.
Print Recipe
really nice sauce, thank you, and love that there’s only a few ingredients! Butternut squash puree is nice with salmon too
I made this dish for guests over the weekend. It tasted wonderful but the color green in my walnut sauce was not anywhere close to the color in your recipe. It didn’t look very appetizing though it tasted good. What could I do differently to achieve the same beautiful bright green that you did? Thank you!