Sheet Pan Easy Low‑Sodium Nut‑Crusted Salmon with Brown Rice and Asparagus

 

Ingredients (1 serving)

4 oz salmon fillet (skinless, boneless)

2 tbsp finely chopped nuts (walnuts, almonds, or pistachios — unsalted)

1 tsp olive oil (or avocado oil)

1 tsp Dijon mustard (low sodium) or plain Greek yogurt for binding

1 tsp lemon juice

Fresh herbs (like parsley or dill, optional)

½ cup cooked brown rice (use microwaveable or pre‑cooked packets)

4–5 asparagus spears (fresh or frozen, trimmed)

 

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Prepare sheet pan: Line with parchment paper or foil for easy cleanup.
  3. Make nut crust: In a small bowl, mix chopped nuts, olive oil, lemon juice, and herbs.
  4. Coat salmon: Spread Dijon mustard or yogurt over salmon, then press nut mixture gently on top.
  5. Arrange on pan: Place salmon in the center, asparagus alongside. Drizzle asparagus lightly with olive oil.
  6. Bake for 12–15 minutes until salmon flakes easily and nuts are golden.
  7. Warm rice separately: Microwave pre‑cooked brown rice for 90 seconds.

 

Nutrition Facts

Calories: 420, Protein:28g, Fat 20g, Carbohydrates 32g, Fiber 5g, Sodium80-120mg

 

Nutrition Highlights

Salmon: Omega‑3s for heart and brain health.

Nuts: Plant‑based protein, fiber, and healthy fats.

Brown rice: Whole grain fiber for cholesterol and digestion.

Asparagus: Antioxidants and vitamins for vascular health.

Low sodium: Flavor from lemon, herbs, and nuts instead of salt.