Finely chopped almonds and Parmesan cheese create a rich flavor for the salmon fillets, and a swipe of Dijon mustard makes the top adhere and keep the fish moist. Green beans and meat cremini are fried in the same pot, so cleaning is easy – money works during the weekend.
The American Heart Association recommends eating 6 ounces of fatty fish per week to promote heart health and omega-3 fatty acids (1). A diet high in omega-3 is associated with a lower risk of heart disease, cancer and depression, due to its cellular protection.2). This recipe gives you more than half of the recommended amount of fatty fish for the week.
Working hours: Section 15 total time: 40 minutes
Pan Almond-Crusted Salmon with Green Beans
Efrata
- 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, small pieces
- 4 tsp Dijon mustard
- 4 (5 oz./142g) skin-on salmon fillets, deboned
- 1 lemon, cut into slices
Instructions
Preheat the oven to 450ºF (232°C). Line a rimmed baking sheet with foil or parchment paper and cover with cooking water. Toss the beans and mushrooms with oil, salt and pepper and arrange in an even layer on paper. Bake for 12 minutes.
Meanwhile, prepare the salmon. Add the almonds and cheese to a food processor and pulse until the almonds are finely chopped but still have some texture; it’s not as good as almond flour. Mince the chives by hand. Spread the mustard evenly over the fish (skin side) and gently press the almond mixture on top.
Move the vegetables to one side of the 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 to the oven and bake until the fish is cooked to an internal temperature of 145°F, about 8-10 minutes, depending on the thickness of the fillet.
Serve the salmon with vegetables and lemon wedges on the side.
Serves: 4 | Serving Size: 1 portion salmon, about 2/3 cup vegetables
Meals (per hour): Calories: 487; Total fat: 31g; Saturated fat: 5g; Monounsaturated fat: 14g; Polyunsaturated fat: 7g; Cholesterol: 75mg; sodium: 448mg; Carbohydrates: 18g; Dietary fiber: 8g; Sugar: 8g; Protein: 38g
Food: Vitamin D: 1%; Calcium 12%; Iron 15%; Potassium: 1200 mg; Vitamin A: 1%; Vitamin C: 36%
Published in September 2020; Updated February 2026
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