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Omega-3 fatty acids shine in this almond-crusted salmon dish that comes together in one pan.

The post Sheet Pan Almond-Crusted Salmon With Green Beans appeared first on MyFitnessPal Blog.

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 6 ounces of fatty fish per week to promote heart health with omega-3 fatty acids (1). 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 (2). This recipe gets you more than half of your recommended fatty fish intake for the week.

Active time: 15 minutes Total time: 40 minutes

Sheet Pan Almond-Crusted Salmon With Green Beans

Ingredients

• 1 1/2 lb (680g) green beans, trimmed
• 8 oz. (227g) cremini mushrooms, quartered
• 1 1/2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup (30g) roasted almonds
• 3 tbsp Parmesan cheese, finely shredded
• 2 tbsp chives, thinly sliced
• 4 tsp Dijon mustard
• 4 (5 oz./142g) skin-on wild salmon fillets, pin bones removed
• 1 lemon, cut into wedges

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