Preheat the oven to 400 degrees. Prepare the salad by first mixing together the ingredients for the dressing -- chili flakes, olive oil, vinegar, and honey -- in a large bowl. Add the thinly sliced cucumbers, thinly sliced melon, and greens (if using). Toss the salad, and season with salt to taste. Set aside in the fridge.
In a small bowl, prepare the sauce for the salmon by mixing together the olive oil, mayonnaise, and honey. Mix until well combined.
In a food processor or blender, pulse walnuts for 30 seconds to a minute until they have a crumb-like texture.
Place salmon filets on a greased cookie sheet. Spread the sauce mixture (olive oil, honey, mayonnaise) on top and generously coat each filet with crumbled walnuts. Make sure the whole filet is covered. Season with salt and pepper to taste.
Bake for 10 minutes. Depending on the thickness of your filets, you may want to cook your salmon for an additional 2-4 minutes. If you want it extra crispy, try broiling the salmon for an additional 2 minutes, but keep a close eye on it! It can burn quickly under the broiler.
If you'd like, add an extra drizzle of honey on top and serve with the melon and cucumber salad. Enjoy!
0 servings