Walnut-Crusted Salmon & Garlicky Kale
This Walnut-Crusted Salmon with Garlicky Kale is the ultimate MIND diet recipe designed to support peak cognitive function and long-term brain health through a powerhouse of specific nutrients. By combining wild-caught salmon—the gold standard for neuroprotective foods due to its rich supply of Omega-3 fatty acids (DHA/EPA)—with a crunchy walnut crust, you are providing your body with the Alpha-Linolenic Acid (ALA) and Vitamin E essential for maintaining brain cell integrity and memory. This gluten-free and anti-inflammatory meal replaces traditional breadcrumbs with finely chopped walnuts and aromatic rosemary, which is loaded with carnosic acid to fight neurodegeneration. Served over a generous bed of garlicky kale, this dish delivers a massive dose of Vitamin K, lutein, and folate—nutrients clinically proven to slow cognitive decline. Every bite of this Mediterranean-inspired dinner is crafted to follow MIND diet guidelines, offering a delicious way to fuel your brain with the antioxidants and healthy fats it needs to thrive.
Ingredients
- 2 Wild-Caught Salmon Fillets
- ½ cup Walnuts finely chopped
- 1 tbsp Fresh Rosemary minced
- 1 tbsp Extra Virgin Olive Oil for the crust + 1 tbsp (for the kale)
- 1 bunch Lacinato Kale ribs removed and chopped.
- 3 cloves Garlic sliced
- Lemon Wedges for serving
Instructions
- Prep the Crust: In a small bowl, mix the chopped walnuts, rosemary, a pinch of salt, and 1 tablespoon of olive oil.
- Coat the Fish: Pat the salmon dry. Press the walnut mixture firmly onto the top of each fillet.
- Roast: Place salmon on a parchment-lined sheet pan. Bake at 400°F (200°C) for 10–12 minutes until the walnuts are toasted and the salmon flakes easily.
- Sauté the Greens: While the fish roasts, heat the remaining oil in a skillet over medium heat. Sauté the garlic for 1 minute, then add the kale. Toss until wilted and bright green (about 3–5 minutes).
Notes
For best texture, avoid overcooking the salmon; it should flake easily while remaining moist.