Coarsely chopped almonds and Parmesan cheese create a crunchy topping for salmon fillets, and a dash of Dijon mustard ensures that the topping sticks and keeps the fish moist. Green beans and meaty cremini mushrooms are roasted in the same pan, so it’s easy to clean up – a bonus on busy weekdays.
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 have been associated with lower risk of cardiovascular disease, cancer, and cognitive decline due to its cellular protective properties (2). This recipe gives you more than half of your recommended intake of oily fish for the week.
Active time: 15 minutes Total time: 40 minutes
Sheet Pan Almond-Crusted Salmon with Green Beans
Ingredients
- 1 1/2 lb (680 g) green beans, trimmed
- 8 oz. (227 g) quartered cremini mushrooms
- 1 1/2 tbsp olive oil
- 1/2 teaspoon salt
- 1/2 tsp pepper
- 1/2 cup (30 g) toasted almonds
- 3 tablespoons Parmesan cheese, finely grated
- 2 tablespoons chives, thinly sliced
- 4 teaspoons dijon mustard
- 4 (5 oz./142 g) skin-on wild salmon fillets, bones removed
- 1 lemon, diced
Directions
Preheat 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 oil, salt and pepper and place them 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 chives in your 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 tray. Return the sheet pan to the oven and bake until the fish is just cooked through to an internal temperature of 145°F, about 8-10 minutes, depending on the thickness of the fillets.
Serve salmon and vegetables with lemon wedges on the side.
Serves: 4 | Portion size: 1 salmon portion, approx. 2/3 cup vegetables
Nutrition (per serving): Calories: 487; Total fat: 31g; Saturated fat: 5g; Monounsaturated fat: 14g; Polyunsaturated fat: 7g; Cholesterol: 75mg; Sodium: 448mg; Carbohydrate: 18g; Dietary fiber: 8g; Sugar: 8 g; Protein: 38g
Nutritional bonus: Vitamin D: 1%; Calcium 12%; Iron 15%; Potassium: 1200 mg; Vitamin A: 1%; Vitamin C: 36%
Originally published September 2020; Updated February 2026
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