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Place 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; Gently Press The Crumb Mixture Into The Surface Of The Fish. Cover With Plastic Wrap; Refrigerate For Up To 2 Hours. Bake At 350 Degrees F 15 To 20 Minutes, Or Until Salmon Flakes With A Fork. Just Before Serving, Sprinkle Each With 1 Tsp Lemon Juice.
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