---
title: "Walnut-Crusted Salmon: with Garlicky Zucchini, Scallion Rice & Creamy Lemon Sauce"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/walnut-crusted-salmon-63694ccadae40b54e20bbcb1
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Tree Nuts
  - Wheat
  - Fish
tags:
  - New
  - Mediterranean
  - Sodium Smart
  - Seafood
rating: 4.5
rating_count: 5800
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the walnut crust and lemon sauce, calling it delicious and restaurant quality
  - theme: Ease of prep
    text: Quick and easy to prepare, though some found the multiple steps involved
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Salmon/walnut-crusted-salmon.avif"
---
Adjust oven rack to top position and preheat oven to 450 degrees. Wash and dry produce. Trim and thinly slice @scallions{3%unit}, separating whites from greens. Heat a drizzle of @olive oil{1%tbsp} in a #small pot{} over medium-high heat. Add scallion whites and cook until fragrant, ~{30%seconds}. Stir in @jasmine rice{½%cup}, ¾ cup water, and a pinch of @salt{1%pinch}. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, finely chop @walnuts{¼%cup} or crush in their bag with a heavy-bottomed pan or rolling pin. Zest and quarter @lemon{2%unit}. Halve @zucchini{2%small} lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate @garlic{2%cloves}.

Heat a large drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add @panko breadcrumbs{¼%cup}, walnuts, and half the @dried oregano{½%tsp}. Toast, stirring, until golden and fragrant, ~{2%minutes}. Turn off heat; transfer walnut mixture to a #small bowl{}. Season with ¼ tsp @salt{1%pinch} and @black pepper{1%pinch}. Wipe out pan.

In a second #small bowl{}, combine @yogurt{¼%cup}, @sour cream{2%tbsp}, half the lemon zest, and a squeeze of lemon juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with @salt{1%pinch} and @black pepper{1%pinch}.

Pat @salmon{2%fillets} dry with paper towels; season all over with @salt{1%pinch} and @black pepper{1%pinch}. Place, skin sides down, on a lightly oiled #baking sheet{}. Top each piece of salmon with 1 tsp sauce; spread to coat evenly. Mound tops with walnut mixture, pressing to adhere. Roast on top rack until salmon is opaque and cooked through, ~{8%minutes}.

While salmon roasts, heat a large drizzle of @cooking oil{1%tbsp} in pan used for walnuts over medium-high heat. Add zucchini; cook, stirring occasionally, until softened and lightly browned, ~{5%minutes}. Add garlic, remaining @dried oregano{½%tsp}, a big pinch of @salt{1%pinch}, and @black pepper{1%pinch}. Cook, stirring, until fragrant, ~{1%minute} more. Taste and season with salt and pepper if desired.

Fluff rice with a fork; stir in half the scallion greens, remaining lemon zest, and a drizzle of @olive oil{1%tsp}. Season with @salt{1%pinch} and @black pepper{1%pinch}. Divide salmon, zucchini, and rice between plates. Drizzle sauce over salmon and sprinkle with remaining scallion greens. Serve with remaining lemon wedges on the side.