Cranberry-Barley Crusted Salmon and Veggies Sheet Pan Dinner

Cranberry-Barley Crusted Salmon and Veggies Sheet Pan DinnerWith a tasty muesli herb crust, this quick one-pan salmon sheet dinner is perfect for busy weeknights.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 6

Ingredients:

  • 1 1/3 cups Barley+ Cranberry & Nuts Muesli, lightly crushed
  • 1/4 cup olive oil, divided
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh thyme
  • 2 tsp finely chopped fresh rosemary
  • 2 cloves garlic
  • 1/2 tsp paprika
  • 1/4 tsp fennel seeds, crushed
  • 1/2 tsp each salt and pepper, divided
  • Pinch hot pepper flakes
  • 2 tbsp Dijon mustard
  • 6 salmon fillets (5 oz each)
  • 1 bunch asparagus (1 lb), trimmed
  • 1 red pepper, chopped
  • 5 oz green beans
  • 1 cup cherry tomatoes
  • Lemon wedges

Instructions:

  1. Preheat oven to 425˚F. Stir together muesli, 2 tbsp olive oil, parsley, thyme, rosemary, garlic, paprika, fennel, half of the salt and pepper, and hot pepper flakes. Spread mustard on top of each fillet. Coat in muesli mixture; set aside.
  2. Toss together asparagus, red pepper, green beans, cherry tomatoes, and remaining oil, salt and pepper. Arrange on parchment paper–lined baking sheet. Top with salmon fillets.

 

You can purchase your Barley+ products here: bit.ly/BarleyPlusMuesli

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2018-12-18T11:33:03+00:00
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