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Fish, South and mountains

Walnut crusted salmon with celery root puree

Walnut crusted salmon with celery root puree is a fish dish for 4, ready in 45 minutes, rated easy, for about €4.00 per person. The key is chopping the walnuts coarsely so the crust stays crunchy, and pulling the salmon out while it's still slightly translucent in the center.

A salmon with a crunchy walnut crust and a silky celery root puree, dinner party quality on a weeknight.

Walnut crusted salmon with celery root puree
Total time
45 min
Difficulty
Easy
Cost per person
€4.00
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This dish plays on two textures that work together. The walnut and breadcrumb crust turns crisp in the oven while the salmon stays moist and just cooked through. The celery root puree, softened with a potato, brings a gentle sweetness that balances the crunch and the bold flavor of the walnuts.

It's a dinner that feels special without requiring any real technique, perfect for a Sunday meal or for having people over without spending hours in the kitchen. The mustard under the crust seasons the salmon without overpowering it, and the whole dish stays mild enough to please everyone at the table.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Pantry

  • Walnut halves 80 g
  • Breadcrumbsoften in the pantry 40 g
  • Mustard 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Parsley 6 sprigs
  • Celery root 1
  • Potatoes 2

Dairy

  • Milk 15 cl
  • Butter 40 g

Allergens Fish, Tree nuts, Celery, Lactose, Gluten, Mustard

The step by step recipe

  1. Peel the celery root and potatoes, cut them into cubes and cook them in salted water. 25 min

    Add an extra potato to soften the celery root's flavor.

  2. Chop the walnuts and mix with the breadcrumbs, parsley and melted butter.

    Add a pinch of salt to the crust mixture.

  3. Brush the salmon with mustard and press the crust mixture on top.

    The mustard acts as glue and seasons the salmon.

  4. Bake at 190°C until the crust is golden. 15 min

    Take the salmon out while it's still slightly translucent in the center.

  5. Mash the vegetables with the hot milk and butter to make the puree, and serve with the salmon.

    Blend it for a smoother texture.

Our tips to get it right

  • Pat the salmon fillets dry with paper towel before brushing on the mustard, the crust sticks better that way.
  • Press the walnut, breadcrumb and parsley mixture firmly onto the salmon so it forms a compact layer that won't fall off during baking.
  • Preheat the oven fully before baking, starting at a true 190°C browns the crust more evenly.

The variations

  • Swap the walnuts for sliced almonds or crushed hazelnuts for a milder tasting crust.
  • For a fish free version, use the same crust on roasted squash or parsnip slices and keep the celery root puree as a side.
  • For kids, chop the crust more finely and serve the puree plain alongside, without too much parsley.

What to serve it with

  • A green salad with vinaigrette
  • Steamed green beans
  • A glass of sparkling apple juice

Storage

Cooked salmon keeps for 2 days in the fridge in a sealed container, though the crust loses some crunch. The puree keeps 2 to 3 days separately. Reheat gently in the oven rather than the microwave to keep the crust's texture, and avoid freezing the cooked salmon.

Questions about this dish

Can you make the walnut crust ahead of time?

Yes, you can mix the walnuts, breadcrumbs, parsley and melted butter the day before and keep it in a sealed container in the fridge. Let it sit out briefly before using so it spreads more easily onto the salmon.

Can you replace the celery root with another vegetable?

Parsnip or cauliflower work well in place of celery root and cook the same way. Keep the potato in the mix, it softens the puree's texture no matter which vegetable you use.

How do you know when the salmon is cooked enough?

Pull the salmon out of the oven once the crust is golden and the center still looks slightly translucent. It keeps cooking a bit after that, which keeps the salmon from drying out.

Can you use a different fish instead of salmon?

Cod or trout both work well with this walnut crust, just adjust the cooking time slightly based on the thickness of the fillets. Check that the fish stays translucent in the center before taking it out.

How long does it take to make a walnut crusted salmon with celery root puree?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a walnut crusted salmon with celery root puree?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a walnut crusted salmon with celery root puree cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, tree nuts, celery, lactose, gluten, mustard. Always check the labels of the products you buy.

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