Pan-fried salmon with almond crust and green beans

Coarsely chopped almonds and Parmesan cheese create a crunchy topping for the salmon fillets, and a dash of Dijon mustard ensures that the topping adheres and keeps the fish moist. The green beans and meaty cremini mushrooms are baked in the same pan, so cleanup is easy—a bonus for busy weeknights.

The American Heart Association recommends eating 6 ounces of oily fish per week to promote heart health with omega-3 fatty acids (1). Diets high in omega-3s are associated with a lower risk of cardiovascular disease, cancer, and cognitive decline due to their cellular protective properties (2). This recipe provides you with more than half of the recommended intake of oily fish for the week.

Active time: 15 minutes Total time: 40 minutes

Pan-fried salmon with almond crust and green beans

ingredients

• 1 1/2 pounds (680 g) green beans, chopped
• 8 oz (227 g) cremini mushrooms, quartered
• 1 1/2 tablespoons olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup (30 g) roasted almonds
• 3 tbsp Parmesan cheese, finely grated
• 2 tablespoons of chives, finely chopped
• 4 tablespoons Dijon mustard
• 4 (5 oz/142 g) skinless, boneless wild salmon fillets
• 1 lemon, cut into slices

Directions

Preheat oven to 450°F (232°C). Line a rimmed baking sheet with foil or parchment and spray 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 fine like almond flour. Stir in 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 tray 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 roast until the fish is cooked to an internal temperature of 145°F, about 8–10 minutes, depending on the thickness of the fillet.

Serve salmon and vegetables with lemon wedges on the side.

Serves: 4 | Serving size: 1 serving salmon, about 2/3 cup vegetables

Nutritional value (per serving): Calories: 487; Total fat: 31g; Saturated fat: 5g; Monounsaturated fat: 14g; Polyunsaturated fat: 7g; Cholesterol: 75 mg; Sodium: 448 mg; Carbohydrates: 18g; Dietary 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

The post Almond Crusted Green Bean Salmon appeared first on MyFitnessPal Blog.

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