Crunchy Walnut-Crusted Salmon Fillets

11/2 cups walnuts3 tablespoons dry bread crumbs3 tablespoons lemon rind, finely grated1#189; tablespoons extra virgin olive oil1#189; tablespoons fresh dill, choppedSalt and pepper6 salmon fillets, skin onDijon mustard2 tablespoons fresh lemon juicePlace walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season; set aside. Arrange salmon fillets skin side down on parchment paper-lined baking sheets. Brush tops with mustard. Spoon 1/3 cup of walnut crumb mixture over each fillet; press into mustard. Cover with plastic wrap; refrigerate for up to 2 hours. Heat oven to 350 degrees. Bake fish 15-20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 teaspoon lemon juice.Serves six.@Recipe nutrition:Nutrition values per serving: 360 calories, 26 g fat (3 g saturated), 6 g carbohydrates, 2 g fiber, 26 g protein, 62 mg cholesterol, 90 mg sodium.California Walnut Commission