RECIPE: Walnut Sunflower-Crusted Salmon with Honey-Lemon Grapes

This Walnut Sunflower-Crusted Salmon with Honey-Lemon Grapes is a flavor-packed way to add California grapes to the menu while simultaneously supporting brain and heart health. Salmon, rich in omega-3s, is topped with a crunchy walnut-sunflower seed crust for a savory, nutty bite. Pair with juicy grapes and onions marinated in honey and lemon for a burst of sweetness and tang to balance the rich salmon in this nutritious meal.

Walnut Sunflower-Crusted Salmon with Honey-Lemon Grapes

Servings: 4

Honey-Lemon Marinated Grapes:

2 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

1 tablespoon honey

1 tablespoon fresh basil

1/4 teaspoon sea salt

freshly ground pepper, to taste

3 cups halved red Grapes from California

1/2 cup thinly sliced red onion

1 small handful arugula

Salmon:

3/4 cup walnuts, chopped

2 tablespoons roasted, unsalted sunflower seeds

2 teaspoons honey

2 teaspoons spicy brown or Dijon mustard

1/4 teaspoon sea salt

4 salmon fillets (6 ounces each)

Heat oven to 350 F and line baking sheet with parchment paper or lightly oiled foil.

To make honey-lemon marinated grapes: In medium bowl, whisk oil, lemon juice, honey, basil, salt and pepper, to taste. Stir in grapes, onion and arugula; set aside.

To prepare salmon: In small bowl, stir walnuts, sunflower seeds, honey, mustard and salt until thick paste forms.

Place salmon on prepared baking sheet, skin side down, and press equal amounts walnut mixture over surface of each. Bake 20 minutes, or until salmon flakes easily with fork.

Set salmon on plates; using slotted spoon, spoon marinated grape and onion mixture over salmon and around plates.