Sheet Pan Macadamia Nut Crusted Salmon and Green Beans
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.
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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.
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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.
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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.
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Serve hot with lime wedges.
