Get headache relief with Walnut-crusted Salmon

Kick headaches to the curb with this delicious dish that’s loaded with many of Mother Nature’s top pain-preventing nutrients, including magnesium, potassium and omega-3 fats!

Place walnuts in food processor and coarsely chop. Add breadcrumbs, lemon zest, olive oil and dill; pulse until mixture is crumbly and just starts sticking together. Season with salt and pepper to taste; set aside. Arrange salmon fillets (skin side down) on baking sheet lined with parchment paper. Brush tops with mustard. Spoon 1/3 cup of walnut crumb mixture over each fillet; gently press crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate up to 2 hours. Remove plastic wrap; bake fillets at 350°F until salmon flakes easily with a fork (approximately 15 to 20 minutes). Just before serving, sprinkle each fillet with 1 tsp. lemon juice. Makes six servings.