My salmon was dry. What did I do wrong?

You overcooked it. Salmon is a delicate fish that is best when cooked to medium-rare. The 125°F internal temperature recommended in the recipe is perfect for a moist, flaky result, as the fish will continue to cook slightly from residual heat after you remove it from the oven. An instant-read thermometer is the best tool to prevent dry salmon.

Can I use a different kind of nut in the salsa?

Yes! While walnuts are fantastic, this salsa would also be delicious with toasted, chopped pecans or pistachios.

What should I serve with this Flaxseed-Crusted Salmon?

This is a wonderful, balanced meal on its own. However, if you'd like to make it heartier, it is fantastic served over a bed of fluffy quinoa, wild rice, or with a side of roasted asparagus or steamed green beans.

Flaxseed-Crusted Salmon: The #1 Ultimate Healthy & Easy Recipe

The Ultimate Flaxseed-Crusted Salmon with Grape & Walnut Salsa

An elegant and healthy baked salmon dish featuring a unique flaxseed crust and a fresh grape and walnut salsa. Skin-on salmon fillets are coated with Dijon mustard, seasoned, and topped with a crust of ground flaxseed before being baked. The salmon is then served with a generous topping of a salsa made from toasted walnuts, halved red grapes, fresh parsley, and scallions, all tossed in a simple honey-red wine vinaigrette.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

1 cup walnut halves
4 skin-on salmon fillets (6 ounces each), pin bones removed
2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons ground flaxseed
8 tablespoons (1/2 cup) extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon raw honey
3 cups seedless red grapes, halved
1/2 cup chopped fresh flat-leaf parsley
2 scallions, thinly sliced

Instructions

Preheat the oven to 350°F. Place the walnuts on a sheet pan and toast for about 8 minutes. Let them cool, then roughly chop and set aside.
Increase the oven temperature to 400°F. Line a sheet pan with foil.
Using paper towels, pat the salmon fillets dry. Evenly coat the top of each fillet with 1/2 tablespoon of Dijon mustard.
Season the fillets on all sides with salt and pepper. Sprinkle 1/2 tablespoon of ground flaxseed on top of each piece of fish, gently pressing it into the flesh.
Place the prepared fish on the lined sheet pan and drizzle each fillet with 1 tablespoon of olive oil.
Bake for about 10 minutes, or until an internal thermometer reads 125°F.
Make the Salsa: While the fish bakes, whisk together the remaining 4 tablespoons of olive oil, the red wine vinegar, and the honey in a medium bowl. Season with a pinch of salt and a twist of black pepper.
Add the toasted walnuts, halved grapes, chopped parsley, and sliced scallions to the vinaigrette and toss to combine.
When the fish is done, remove it from the oven. Top each fillet with a generous amount of the grape and walnut salsa and serve immediately.

Notes

This recipe uses a two-temperature oven process: a lower temperature for toasting the walnuts and a higher temperature for baking the salmon.
Patting the salmon fillets dry is an important step to help the crust adhere and the skin to cook properly.
Using an instant-read thermometer to check for a temperature of 125°F is the best way to ensure the salmon is perfectly cooked and not dry.

Find it online: https://cookupjoy.com/flaxseed-crusted-salmon/