Ingredients
- 1 1/2-2 pounds salmon with skin on, sliced into 4 pieces
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 cup Diamond of California® Chopped Hazelnuts
- 1/4 cup panko bread crumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2-3 tablespoons olive oil
The Steps
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper and space the pieces of salmon evenly on top.
- In a small bowl, whisk together the lemon juice and honey. Drizzle the mixture over the salmon pieces.
- In a food processor, pulse the hazelnuts until finely ground. Add the panko bread crumbs, salt and pepper, and olive oil and pulse until combined. You want the mixture to be wet enough to stick to the salmon, so add olive oil accordingly. Pat the hazelnut mixture onto the salmon pieces until they are well covered.
- Bake salmon until cooked all the way through and hazelnut crust is golden brown, about 20-25 minutes. Serve immediately.
RECIPE CONTRIBUTED BY COMPLETELY DELICIOUS
