Walnut-Crusted Salmon: with Garlicky Zucchini, Scallion Rice & Creamy Lemon Sauce

🥘 Ingredients

• black pepper
  5 pinch
• cooking oil
  1 tbsp
• dried oregano
  ½ tsp, ½ tsp
• garlic
  2 cloves
• jasmine rice
  ½ cup
• lemon
  2 unit
• olive oil
  2.333 tbsp
• panko breadcrumbs
  ¼ cup
• salmon
  2 fillets
• salt
  6 pinch
• scallions
  3 unit
• sour cream
  2 tbsp
• walnuts
  ¼ cup
• yogurt
  ¼ cup
• zucchini
  2 small

🍳 Cookware

• small pot
• large pan
• small bowl
• small bowl
• baking sheet

1. 

   1

   Adjust oven rack to top position and preheat oven to 450 degrees. Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, ⏱️ 30 seconds . Stir in jasmine rice , ¾ cup water, and a pinch of salt . 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.

   scallions: 3 unit, olive oil: 1 tbsp, jasmine rice: ½ cup, salt: 1 pinch
2. 

   2

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

   walnuts: ¼ cup, lemon: 2 unit, zucchini: 2 small, garlic: 2 cloves
3. 

   3

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

   olive oil: 1 tbsp, panko breadcrumbs: ¼ cup, dried oregano: ½ tsp, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   In a second small bowl , combine yogurt , sour cream , 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 and black pepper .

   yogurt: ¼ cup, sour cream: 2 tbsp, salt: 1 pinch, black pepper: 1 pinch
5. 

   5

   Pat salmon dry with paper towels; season all over with salt and black pepper . 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 .

   salmon: 2 fillets, salt: 1 pinch, black pepper: 1 pinch
6. 

   6

   While salmon roasts, heat a large drizzle of cooking oil 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 , a big pinch of salt , and black pepper . Cook, stirring, until fragrant, ⏱️ 1 minute more. Taste and season with salt and pepper if desired.

   cooking oil: 1 tbsp, dried oregano: ½ tsp, salt: 1 pinch, black pepper: 1 pinch
7. 

   7

   Fluff rice with a fork; stir in half the scallion greens, remaining lemon zest, and a drizzle of olive oil . Season with salt and black pepper . 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.

   olive oil: 1 tsp, salt: 1 pinch, black pepper: 1 pinch