The Green Door Life - Discover Our Recipes

Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with 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, 8–10 minutes, depending on the thickness of the fillets (see note).
Note: To determine doneness of fish, stick a butter knife into the center of the largest fillet and count to 3. Touch the knife to your bottom lip; if the knife is hot, the fish is well done, if the knife is cold, it is still rare in the middle. Aim for a just-warm knife for perfectly cooked fish. Serve salmon and vegetables with lemon wedges on the side.

Sheet Pan Almond Crusted Salmon