This Heart Healthy Sheet Pan Supper: Seed-Crusted Salmon with Asparagus and Grape Tomatoes is about to be your new best friend. It’s a great combo for a good and good-for-you, quick, and simple supper. And, it’s fantastic for heart health, too.

According to the National Institute of Health, “Heart-healthy living involves understanding your risks, making healthy choices, and taking steps to reduce your chances of getting heart disease, including coronary heart disease, the most common type. By taking preventive measures, you can lower your risk of developing heart disease that could lead to a heart attack.”

Let’s start with the biggest bonus of this heart-healthy salmon recipe – did you know that you can cook some seafood from frozen? Yes, you can.

Topped with crispy, crunchy topping this recipe for sheet pan salmon is also packed with heart-healthy ingredients that taste good!

Quick, delicious, and healthy? What could be better? Read on for the recipe for Heart Healthy Sheet Pan Salmon Supper.

Swanson and Healthy Living

It’s important to use top-quality ingredients and I LOVE the ingredients from Swanson. To order the ingredients for this tasty heart-healthy recipe please click through to the Swanson Health website. 

Check out my IG video on how to prepare this Heart Healthy Sheet Pan Supper: Seed-Crusted Salmon with Asparagus and Grape Tomatoes.

Make it Good and Good for You!

Good and Good for You Living is about HEALTH GAIN>Weight Loss. Need more salmon recipes? Check out these Weeknight Salmon Recipes.

Thanks for reading! I hope you enjoy this Heart Healthy Sheet Pan Supper: Seed-Crusted Salmon with Asparagus and Grape Tomatoes.

Bon Appétit Y’all!

Virginia Willis

Print Recipe

No ratings yet

Sheet Pan Supper: Seed-Crusted Salmon with Asparagus and Grape Tomatoes

Prep Time10 minutes mins

Cook Time10 minutes mins

Servings: 4

Calories: 263kcal

Author: Virginia Willis

Ingredients

• 2 tablespoons extra-virgin olive oil divided
• 1 pound asparagus tough ends trimmed
• 1 cup grape or cherry tomatoes halved
• ¼ cup panko breadcrumbs
• 2 tablespoons ground flax seed
• 2 tablespoons hemp seed
• ¼ cup freshly chopped flat-leaf parsley
• 3 small cloves garlic grated on a microplane
• 3 Brazil nuts grated on a microplane
• 1/2 teaspoon red pepper flakes or to taste
• Grated zest of 1 orange
• 4 5- ounce pieces fish fillet frozen, fresh, or defrosted
• Coarse salt and freshly ground black pepper

Instructions

• Heat the oven to 450°F. Spray a baking sheet with nonstick cooking spray. Spread out the asparagus spears in a single layer on a rimmed baking sheet. Drizzle with 1 tablespoon of the oil and shake the pan to evenly coat the spears. Season with salt and pepper.
• Move the asparagus to one side of the baking sheet. Place the tomato halves adjacent to the asparagus; set aside.
• Combine the breadcrumbs, hemp, flax, parsley, garlic, red pepper, and orange zest in a small bowl. Add remaining tablespoon of oil; season the breadcrumb mixture with salt and pepper and stir to combine.
• Place the fish on the other side of the baking sheet from the asparagus. Divide the breadcrumb mixture on the topside of each fillet. Roast until the breadcrumbs are browned and the fish is opaque, about 8 minutes. (Cook salmon to 125°F and halibut and cod to 130°F when measured with an instant read thermometer.)
• If the asparagus isn’t quite done remove the fish to a serving plate and increase the heat of the oven to broil. Continue to cook the asparagus until lightly charred, 1 to 2 minutes. Serve immediately on warmed serving plates.

Nutrition

Calories: 263kcal | Carbohydrates: 11g | Protein: 12g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Cholesterol: 19mg | Sodium: 55mg | Potassium: 577mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1572IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 4mg

*These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.

Disclaimer: When there’s an appropriate mutually beneficial opportunity I partner for sponsored blog posts. In full disclosure, I was provided products to work with by Swanson Vitamins for recipe development and compensated for this blog post and its social media promotion.

Let’s cook something up! If you are interested in hosting me for a speaking engagement, event, cooking class, or book signing, let me know! Send an email to jona@virginiawillis.com and we’ll be back in touch as soon as possible.

I am not a doctor, RD, or health professional. I am simply sharing what works for me. My blog is for informational or educational purposes only and does not substitute professional medical advice or consultations with healthcare professionals.

Note that this post may contain affiliate links and I may make a commission if you use my affiliate link to buy the product.

Please be nice. Unauthorized use and/or duplication is prohibited. All photos and content are copyright-protected. If you wish to republish this recipe, please link back to this recipe on virginiawillis.com. Thanks so much!