Flavorful and Healthy Walnut-Crusted Salmon with Lemony Parmesan Kale Salad

Is anyone else here a private chef for their significant other?! I love cooking, but doing it at six months pregnant means that everything is hurting and I want to make dinner as simply and quickly as possible! This is why this 20-minute Walnut-Crusted Salmon with a Lemony Parmesan Kale Salad will do just the trick for your picky private chef clients, ha! Packed with wholesome ingredients and bursting with flavors, this recipe is not only a treat for your taste buds, but also a nourishing meal for your body. Let’s dive into the details of this delectable dish that serves two and promises to elevate your dining experience!

Cooking Salmon

Salmon is a versatile and delicious fish that’s not only packed with nutrients but also offers a range of cooking options. Whether you prefer it grilled, baked, pan-seared, or in the air fryer, there’s a cooking technique to suit everyone. Here are some of my favs:

Grilling

Grilling salmon imparts a smoky flavor and creates a delicious caramelized crust on the outside while keeping the inside tender and moist. To grill salmon:

• Preheat your grill to medium-high heat.
• Season the salmon fillets with salt, pepper, and your favorite herbs or spices.
• Place the salmon skin-side down on the grill and cook for 4-5 minutes per side, or until the flesh is opaque and flakes easily with a fork.
• Serve the grilled salmon with lemon wedges and fresh herbs for a burst of flavor.

Baking

Baking salmon is a foolproof method that results in perfectly cooked fish every time. To bake salmon:

• Preheat your oven to 400F – 420F degrees.
• Place the salmon fillets on a baking sheet lined with parchment paper.
• Season the salmon with salt, pepper, and any desired seasonings.
• Bake for 12-15 minutes, depending on the thickness of the fillets, or until the salmon is opaque and flakes easily with a fork.
• Serve the baked salmon with your favorite side dishes, such as roasted vegetables or a refreshing salad.

Pan-Searing

Pan-searing salmon creates a crispy skin and a golden-brown exterior while keeping the flesh tender and flavorful. To pan-sear salmon:

• Heat a skillet over medium-high heat and add a small amount of oil.
• Season the salmon fillets with salt, pepper, and any desired spices.
• Place the salmon skin-side down in the skillet and cook for 3-4 minutes, or until the skin is crispy and golden.
• Flip the salmon fillets and cook for an additional 2-3 minutes, or until the flesh is opaque and flakes easily with a fork.
• Serve the pan-seared salmon with a squeeze of lemon juice and a sprinkle of fresh herbs for an extra pop of flavor.

Air Frying

• Air-frying salmon is a fantastic way to achieve a crispy exterior while keeping the fish tender and moist on the inside.
• To air-fry salmon, start by seasoning the fillets with your favorite herbs, spices, and a drizzle of olive oil.
• Preheat your air fryer to 400°F (200°C) and place the salmon fillets in the basket in a single layer, skin-side down.
• Cook for 10-12 minutes, depending on the thickness of the fillets, until the salmon is cooked through and the skin is crispy.
• Serve the air-fried salmon with a squeeze of lemon juice and a drizzle of honey for a burst of flavor.

Ingredients Needed

• Salmon fillets, skin removed
• Small lemon, juiced
• Walnuts, chopped
• Honey
• Salt & pepper
• Olive oil
• Dijon mustard
• Dinosaur kale or black kale, finely chopped
• Pine nuts
• Currants
• Parmesan cheese, shredded
• Rice wine vinegar
• Fresh basil, chopped

Recipe Video

Walnut-Crusted Salmon with a Lemony Parmesan Kale Salad

Indulge in the delightful fusion of flavors with our Walnut-Crusted Salmon paired perfectly with a zesty Lemony Parmesan Kale Salad. This recipe offers a harmonious blend of crunchy walnuts, tender salmon, and tangy lemony dressing atop a bed of kale.

Print It Pin It

Prep Time:5 minutes mins

Cook Time:20 minutes mins

Yields: 2

Ingredients

Salmon

• 2 salmon fillets remove skin
• 1/2 small lemon juiced
• 1/4 cup walnuts chopped
• 1 tbsp honey
• salt & pepper

Honey Mustard Sauce

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 1/2 tbsp honey
• 1/2 small lemon juiced
• salt & pepper

Kale Salad

• 2 cups dinosaur kale or black kale finely chopped
• 1 tbsp olive oil
• salt & pepper
• 1/2 lemon juiced
• 1/3 cup pine nuts
• 1/3 cup currents
• 1/3 cup parmesan cheese shredded

Salad Dressing

• 1/4 cup olive oil
• 1 tsp rice wine vinegar
• 1 small lemon juiced
• salt & pepper
• 2 tbsp honey

Salmon Garnish

• 1 tbsp fresh basil chopped
• lemon juice
• few cracks of black pepper
• 1 tbsp honey drizzled

Instructions

• Preheat oven to 420F degrees. Line a small baking sheet with parchment paper and set aside. Remove skin from salmon fillets and pat both sides dry with a paper towel. Season both sides with salt, pepper and lemon juice.
• Combine honey mustard sauce in a small bowl. Brush onto the top of the salmon fillets and cover the sides. Add crushed walnuts on top of the salmon. Ensure the top is fully covered and make sure to press the walnut pieces in. Drizzle honey over the top of the two fillets. Let the salmon marinate in the fridge, covered, for min. 30 minutes.
• Remove salmon from the fridge and bake for 12-15 minutes, until the salmon is flakey and cooked to your liking.
• While salmon is cooking, combine all salad ingredients into a large mixing bowl and toss together until kale is evenly coated. Combine salad dressing ingredients into a small mixing bowl and mix until combined. Dress salad and mix.
• Remove salmon from the fridge and add garnish. Plate salad and serve salmon on top of the kale salad. Serve and enjoy!