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 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 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 | Serving Size: 1 salmon portion, about 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: 8g; Protein: 38g
Nutrition Bonus: Vitamin D: 1%; Calcium 12%; Iron 15%; Potassium: 1200 mg; Vitamin A: 1%; Vitamin C: 36%
Originally published September 2020; Updated February 2026