Hot Honey California Walnut-Crusted Salmon with Fresh Peach Salsa

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Make the peach salsa by combining the peaches, tomatoes, corn, red onion, jalapeños, basil, lime juice, and salt in a bowl. Gently toss and then set aside while preparing the salmon.

Add the California walnuts to a food processor and pulse until finally chopped being careful not to over pulse into a paste.

In a shallow bowl, combine the California walnuts, panko bread crumbs, Parmesan cheese, garlic powder, paprika, salt, black pepper and lemon zest.

Pat the salmon fillets dry and add them to the prepared baking sheet. Mix the Dijon mustard, honey and olive oil and gently brush over the salmon.

Generously press the California walnut mixture onto the salmon fillets. Lightly drizzle with olive oil.

Bake for 12 to 15 minutes, or until the salmon is cooked through and flaky with a golden walnut crust. Salmon should reach an internal temperature of 145°F.

Finish each salmon fillet with a light drizzle of hot honey. Serve with a side of the fresh peach salsa, fresh basil and lemon wedges.

To see the recipe video click here.