Brazil Nut-Crusted Baked Salmon with Roasted Broccoli

This is a straightforward, weeknight-friendly bake: salmon fillets brushed with a little dijon mustard, pressed with a crust of crushed brazil nuts and whole wheat breadcrumbs, and baked until the top turns golden and the fish flakes easily under a fork.

We've kept the brazil nuts to about two per serving here, since this particular nut is so concentrated in selenium that even a small amount goes a long way toward the thyroid-safe framing of this dish — no need to pile them on, and it's worth treating brazil nuts as an occasional addition rather than an everyday habit. The salmon itself adds its own genuine dose of selenium along with heart-friendly fats on top of that. Broccoli is roasted alongside rather than served raw, which keeps things gentle while still bringing real fiber to the plate.

It's an easy dinner to build a weekly routine around: one baking sheet, about 25 minutes start to finish, and a plate that looks like it took a lot more effort than it actually did.