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Effer-Hydrate Effervescent Mixed Berry TabletsSheet Pan Macadamia Nut Crusted Salmon and Green Beans
Prep time
15 minutes
Cook time
28 minutes
Servings
4
Transform weeknight dinners with our Sheet Pan Macadamia Nut Crusted Salmon and Green Beans, combining simplicity and gourmet flavors in one quick dish. This easy-to-make recipe features tender salmon filets encrusted with a sweet and salty mix of NOW Real Food® Raw Macadamia Nuts and Organic Shredded Unsweetened Coconut, baked alongside crisp green beans tossed in Ellyndale® Organic Extra Virgin Olive Oil. Perfect for a healthy dinner option, this dish packs a punch of omega-3s and is ready in just over half an hour, ideal for a quick weeknight feast or a special occasion.
Ingredients
For Salmon:
4
(5-6 ounce) salmon fillets, thawed
1 teaspoon
salt
½ teaspoon
garlic powder
½ teaspoon
black pepper
1
egg
4
lime wedges for serving
------------------------
1 pound
trimmed green beans
2 tablespoons
Extra Virgin Olive Oil, Organic
½ teaspoon
salt
Directions
-
Preheat oven to 375ºF and line a large baking sheet with parchment paper. Bring 6 cups of water to a boil in a large pot. Add green beans and boil for 3 minutes. Drain and transfer green beans to an ice water filled bowl for 5 minutes. Pat green beans dry and toss with olive oil and salt. Transfer to baking sheet, leaving space for salmon.
-
Combine macadamia nuts in a food processor and pulse until coarsely ground. Transfer to a shallow bowl and stir in coconut flakes, salt, garlic powder, and black pepper. Whisk egg in a small bowl.
-
Brush salmon with beaten egg and coat in macadamia nut mixture, pressing the mixture onto salmon. Place on baking sheet with green beans. Bake for 20-25 minutes, or until salmon is cooked through and topping is golden brown.
-
Serve hot with lime wedges.
