Sunday Supper: The Crispiest Walnut-Crusted Salmon

With Creamy Lemon Orzo and Sweet Spring Peas.

When spring rolls around, I’m adding some combination of lemon, shallot/leeks, peas, and dill to just about everything. I love that flavor combo year-round, but especially this time of year when they’re all in peak season.

For tonight’s Sunday supper, I wanted to lean into spring without letting go of coziness, and this does exactly that. You get the crispy walnut crust on the salmon, the creamy lemony orzo underneath, and just enough brightness from the peas (use snap peas if you can find them) and fresh herbs to keep it from feeling heavy.

Once the walnuts hit the pan, they get really golden and toasty and give the salmon a savory, crunchy layer that plays perfectly against the creamy orzo. I brushed the salmon with Dijon instead of doing a full egg wash for simplicity, and it worked well, though an egg wash will help the coating stick even more if you want to go that route.

The orzo cooks right in the same pan with all those leftover crunchy bits and ends up beautifully silky with Parmesan, a little mascarpone, and plenty of lemon. It’s simple, but sometimes those are the dishes you come back to.

It works just as well for a weeknight as it does for a slower weekend dinner. A good one to have in your back pocket when you want something that feels a little elevated, spring-forward, but still cozy.

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Tips to Take It From Good to Great

• Let the crust set before cooking. After coating the salmon, let it sit for 3–5 minutes. This helps the walnut crust stick so it doesn’t fall off in the pan.

• Start crust-side down and don’t touch it. Place the salmon crust-side down and leave it alone for a full 3–4 minutes. This is what gives you that deep golden, crispy crust.

• Use both Dijon and egg wash for the best of both worlds. Brush the salmon lightly with Dijon for flavor, then dip into an egg wash before pressing into the walnut mixture. You’ll get better adhesion and a more flavorful crust.

• Toast the orzo before adding liquid . Let the orzo cook in the pan for about a minute before adding wine and broth. It adds a subtle nuttiness and helps the texture stay creamy, not mushy.

• Don’t overcook the snap peas. If using, add them at the very end so they stay bright green and slightly crisp. They should still have a little bite.

• Finish the orzo off heat. Stir in the Parmesan, mascarpone, and lemon after turning off the heat. This keeps the sauce smooth and glossy instead of heavy or broken.

• Hit it with lemon right before serving. A final squeeze of lemon at the end wakes everything up and balances the richness of the salmon and walnuts.

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Walnut-Crusted Salmon with Lemon Orzo

Click here for the printable recipe

Servings: 2
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

Salmon

• 2 salmon fillets (~6 oz each)

• 1 cup California walnuts, finely chopped

• 1/2 cup panko breadcrumbs

• ¼ cup freshly grated Parmesan

• 2 tsp Dijon mustard

• 1 egg, beaten

• 1 clove garlic, grated

• ½ tsp smoked paprika (optional)

• Kosher salt and black pepper

• 1 tbsp olive oil

• Flaky salt

• Lemon wedges, for serving

Orzo

• 1 tbsp butter

• 1 small shallot, finely minced

• 2–3 cloves garlic, grated

• ½ cup dry white wine (optional)

• 1½ cups dry orzo

• 2½ cups chicken broth

• 1 cup snap or frozen peas, sliced

• 1 cup freshly grated Parmesan, plus more for serving

• ¼ mascarpone, to taste

• Zest of ½ lemon

• Juice of ½ lemon

• 2 tbsp fresh dill, chopped, plus more for garnish

• Kosher salt + black pepper

Instructions

1. Preheat oven to 200°F. Lightly toast the California walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool, then finely chop or pulse briefly in a food processor.

2. In a shallow bowl, combine the chopped walnuts, panko, Parmesan, lemon zest, grated garlic, smoked paprika, salt, and pepper.

3. Pat the salmon dry and season lightly with salt and pepper. Brush with Dijon, then dip the top of each fillet into the beaten egg and press firmly into the walnut mixture to coat.

4. Heat olive oil in a large skillet over medium heat. Place the salmon crust-side down and cook for 4–5 minutes until golden and crisp. Flip and cook another 2–3 minutes until cooked through (internal temp should reach 125–130°F for medium, or 135°F if you prefer it more well done). Transfer to a plate and finish with flaky salt. Keep warm in the 200°F oven while you finish the orzo.

5. In the same pan, leave the crispy bits and add the butter. Add the shallot with a pinch of salt and cook for 1–2 minutes until softened. Stir in the grated garlic and cook for about 30 seconds until fragrant.

6. Add the orzo and toast for 1–2 minutes, stirring to coat. Pour in the white wine and let it simmer for about 1 minute, scraping up any browned bits from the bottom of the pan.

7. Add the chicken broth with a pinch of salt and bring to a gentle simmer. Cook, stirring occasionally, for 10–12 minutes until the orzo is tender and most of the liquid is absorbed.

8. Stir in the snap peas (or frozen peas) and cook 1–2 minutes until bright green and just tender.

9. Turn off the heat and stir in the Parmesan, mascarpone, lemon zest, lemon juice, and fresh dill until creamy and glossy. Taste and adjust seasoning with salt and pepper.

10. Spoon the creamy lemony orzo into bowls and top with the walnut-crusted salmon. Finish with extra dill, Parmesan, and lemon wedges.

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enjoy :)

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Let me know if you have any spring recipe requests!