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Preheat oven to 400°F. Line a baking sheet with parchment paper.
Place walnuts in food processor; coarsely chop. Add lemon zest, olive oil, dill, garlic salt, and pepper; pulse until crumbly. Mixture should be crumbly and stick together slightly. Set aside.
Arrange salmon fillets skin side down on the parchment paper lined baking sheets. Spread Dijon mustard evenly over the top and sides of the fillets.
Evenly distribute walnut mixture over each fillet; gently pressing the mixture into the surface of the fish. You can also put some of the mixture on the sides if you have extra.
Bake for 12-16 minutes, or until salmon flakes with a fork. You may need to increase the cooking time depending on the thickness of the fish fillet. You may also wish to broil for the last two minutes of cooking to get the edges brown and crispy. Just before serving, sprinkle each fillet with lemon juice.