Coarsely chopped almonds and Parmesan cheese create a crunchy topping for salmon fillets, and a swipe of Dijon mustard ensures the topping adheres and keeps the fish moist. Green beans and meaty cremini mushrooms are roasted on the same sheet pan, so clean up is easy — a bonus on busy weeknights.
The American Heart Association recommends eating 8 ounces of fatty fish per week to promote heart health with omega-3 fatty acids. Diets high in omega-3’s have been linked to lower risk for cardiovascular disease, cancer and cognitive decline, due to its cellular protective properties. This recipe gets you more than half of your recommended fatty fish intake for the week.
Active time: 15 minutes Total time: 40 minutes
CLICK TO TWEET THIS ARTICLE > This one-pan dinner makes for the perfect fast, weeknight meal, all for under 320-calories. Via @MyFitnessPal
Ingredients Directions Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with foil or parchment and coat with cooking spray. Toss the green beans and mushrooms with the oil, salt and pepper and arrange in an even layer on the baking sheet. Bake for 12 minutes. Meanwhile, prepare the salmon. Place the almonds and cheese in a food processor and pulse until the almonds are finely chopped but still have some texture; not as fine as almond flour. Stir in the chives by hand. Spread the mustard evenly over the top of the fish (skin-side down) and gently press the almond mixture on top. Move the vegetables to one side of the baking sheet to make room for the fish. Carefully place the fish skin side down on the empty side of the baking sheet. Return the sheet pan to the oven and bake until the fish is just cooked through, 8–10 minutes, depending on the thickness of the fillets (see note). Note: To determine doneness of fish, stick a butter knife into the center of the largest fillet and count to 3. Touch the knife to your bottom lip; if the knife is hot, the fish is well done, if the knife is cold, it is still rare in the middle. Aim for a just-warm knife for perfectly cooked fish. Serve salmon and vegetables with lemon wedges on the side. Serves: 4 | Serving Size: 1 salmon portion, 2/3 cup/130g vegetables Nutrition (per serving): Calories: 311; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 59mg; Sodium: 590mg; Carbohydrate: 22g; Dietary Fiber: 8g; Sugar: 8g; Protein: 30gSheet Pan Almond-Crusted Salmon With Green Beans
Originally published September 2020
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