*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Based on the flavors in this dish I knew I would like it but I was surprised how much my husband liked it! It tasted just like a pesto but with a nice twist using cilantro. I did think the garlic was a little strong for our taste so next time I would only use 2-3 average sized cloves. Thanks for the recipe!
This was a huge hit at my house! I didn''t bother with the food processor I just chopped by hand and the chunky texture was nice. I put it under the broiler for a minute at the end to crisp the topping. Great recipe!
I happened upon this recipe by accident when out of interest I did a search for salmon and walnuts. This is a really lovely recipe. The only change I made was to add a bit of lime juice to the spread and extra garlic. Thank you so much for sharing the recipe. It's a keeper for me.
I made this for company on short notice and it turned out wonderful! The only change I made was the nuts; I used pistachios instead of walnuts because I didn't have any. I broiled them for about one minute before serving and it added a little crunch to it. This recipe is a keeper!!!
I had my brothers and a friend over for dinner and had been wanting to try this recipe. It sounded so good but was completely underwhelming. Also the cook time was WAY too long. The salmon was very overlooked and the pesto just didn't wow any of us. I followed the recipe to a t. I will not attempt this again.
I used a 1.92 lb coho fillet for 4 people with only 3 cloves of garlic as another reviewer recommended. All four of us are serious foodies and like to cook. This easy entrée was outstanding. We will use this again.
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