Coarsely chopped almonds and Parmesan cheese make a crispy topping for salmon fillets, and a drizzle of Dijon mustard ensures the topping sticks and keeps the fish moist. Green beans and meaty cremini mushrooms are roasted on the same sheet pan, so cleanup 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). A diet high in omega-3 has been linked to a lower risk of cardiovascular disease, cancer, and cognitive decline due to its cell-protective properties (2). This recipe will provide you with more than half of your recommended weekly consumption of oily fish.
Active time: 15 minutes Total time: 40 minutes
Sheet pan salmon with almond crust and green beans
Ingredients
- 680 g green beans, cleaned
- 8 ounces. (227 g) cremini mushrooms, quartered
- 1 1/2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup (30 g) toasted almonds
- 3 tablespoons Parmesan cheese, finely grated
- 2 tablespoons chives, thinly sliced
- 4 tsp Dijon mustard
- 4 (5 oz./142g) wild salmon fillets with skin on, boneless
- 1 lemon, cut into wedges
Directions
Preheat the oven to 232°C (450°F). 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 spread evenly on the baking sheet. Bake for 12 minutes.
In the meantime prepare the salmon. Place almonds and cheese in a food processor and pulse until almonds are finely chopped but still have some consistency; 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.
Push 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 baking sheet to the oven and bake until the fish is just cooked through to an internal temperature of 145°F, about 8 to 10 minutes, depending on the thickness of the fillets.
Serve salmon and vegetables with lemon wedges on the side.
Servings: 4 | Serving Size: 1 salmon serving, about 2/3 cup vegetables
Nutritional value (per serving): Calories: 487; Total fat: 31g; Saturated fat: 5g; Monounsaturated fat: 14 g; Polyunsaturated fat: 7 g; Cholesterol: 75 mg; Sodium: 448 mg; Carbohydrates: 18g; Fiber: 8g; Sugar: 8g; 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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