With their mild taste and unique crunch, almonds make a delicious snack by themselves. They also make a pretty tasty spread, but these versatile, nutrient-packed nuts have a place at the dinner table, too.

When it comes to quick, satisfying, good-for-you dinners, this one-pan almond-crusted salmon and broccoli recipe is a family favorite. Packed with those all-important omega-3s, salmon is an excellent source of lean protein. Add a crunchy almond-sesame-seed crust, a sweet honey-soy sauce and fresh broccoli florets and you have a nutritious dinner everyone will love. Best of all, it comes together in less than 24 minutes.

We usually serve our almond-crusted salmon and broccoli alongside sticky brown rice, but this versatile duo can be dished up a variety of other ways, including over brown rice, ramen or soba noodles, or mixed into a quick fried rice with peas, carrots and scrambled eggs.

Here are a couple of tips to make this already simple salmon dinner even simpler:

• Use a coffee grinder to “chop” the almonds. Don’t overdo it, though, or you’ll end up with almond butter. Several quick pulses is all you need. While you’re at it, grind up some extra and store in an airtight container for the next time.
• Consider “convenience” ingredients. I’m a fan of frozen, minced garlic (just pop one out and give it a few minutes to defrost) and bagged broccoli florets that are pre-washed and can go right into the pan.
• Make your sauce in advance. Busy week ahead? The sauce will last in the fridge for at least a week. Make it ahead of time, or double it and save yourself the work next week!

One-Pan Almond-Crusted Salmon and Broccoli

SERVES: 2

INGREDIENTS

• ¼ cup honey
• 2½ tablespoons soy sauce
• 1 large clove garlic, minced or pressed
• ¾ pound salmon fillet, skin on
• ¼ cup finely chopped or coarsely ground roasted, salted almonds
• 1½ tablespoons sesame seeds, plus additional for garnish
• 1½ tablespoons olive oil
• 4 cups broccoli florets (from 1 medium head)

DIRECTIONS

Whisk together honey, soy sauce and garlic. Brush salmon fillet with the sauce to coat. Set leftover sauce aside.

In a small bowl, mix ground almonds and sesame seeds, and spread the mixture onto a large plate or small baking sheet. Press the top of each fillet into the almond-sesame-seed mixture.

Heat oil in a large skillet over medium heat. Once hot, place salmon fillet crust-side down. Cover and cook 5 to 7 minutes, depending on the thickness of your fillet. Reduce heat to medium-low if crust is browning too quickly.

Flip salmon, placing it in the center of pan. Add broccoli to the outer edges of skillet and lightly drizzle with remaining honey-soy sauce. Cover and cook another 5 to 7 minutes, or until salmon is cooked through, stirring the broccoli occasionally.

Portion onto 2 plates and serve with brown rice or your whole grain of choice. Garnish with additional sesame seeds, if desired.

https://www.youtube.com/watch?v=fCjrirzH3lk

Video and photo credit: Elle Penner, MPH RD

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