Fennel Crusted Baked Salmon and Broccoli is a fast, delicious and healthy dinner for busy weeknights. Looking for an easy tasty salmon recipe? The fennel panko crust elevates plain baked salmon to new heights. Even better, this is a one pan dinner since the broccoli roasts at the same time. Sponsored by Peapod. 345 calories/serving; 6 Freestyle points/serving.
The busy school year has kicked off so I have come up with a collection of easy and deliciously healthy recipes.
The key to this recipe is the toasted fennel, cumin panko crumb mixture on top of fresh salmon. A thin coat of sweet and tangy honey mustard is spread on the salmon before the herb crumb mixture is put on top.
The added bonus is that broccoli is roasted with the salmon at the same time so everything is finished cooking at the same time. I lined the baking sheet with parchment paper for easy cleanup too.
The key to one pan roasted dinners is to make sure both the protein and vegetables finish cooking at the same time. I left the salmon in one piece instead of cutting it into portions because I wanted it to finish cooking when the broccoli would be ready ~ 20 minutes.
The result: moist, tender roast salmon with a fennel scented crust, served with beautifully roasted broccoli.
Fennel Crusted Baked Salmon and Broccoli
- 1 1/3 pounds fresh salmon filet
- 2 teaspoons fennel seeds
- 2 teaspoons cumin seeds
- 1 teaspoon dried thyme
- 1 clove garlic minced
- 1/2 cup panko breadcrumbs
- 1/2 cup parsley minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 tablespoons extra virgin olive oil divided
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 head broccoli florets
Preheat oven to 425 degrees.
Line baking sheet with parchment paper or foil. Oil one side of baking sheet.
Toast fennel and cumin seeds in a dry pan until fragrant, about 2-3 minutes. Crush toasted seeds using mortar and pestle or in a coffee grinder.
In a small bowl, mix together ground fennel and cumin seeds, thyme, zest from lemon, garlic, panko breadcrumbs, parsley, salt, pepper and 2 tablespoons olive oil.
In a small bowl, mix together Dijon mustard and honey. Place salmon on oiled side of baking sheet.
Brush salmon with Dijon mustard honey mixture.
Spoon crumb mixture on top of salmon and press gently.
In a medium bowl, toss broccoli florets with 2 tablespoons olive oil and season with salt and pepper. Sprinkle any remaining crumb mixture on top of broccoli. Transfer to other side of baking sheet.
Roast salmon and broccoli for 20 minutes or until just cooked through.
Leftover salmon makes a delicious protein on top of a green salad the next day.
6 Freestyle points/serving
If you are looking for more easy salmon recipes, you might like these recipes:
Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.
Angie@Angie's Recipes says
This looks so good with that fennel crust! And I can eat salmon every day..a great meal, Jeanette.
Thanks Angie! I love salmon too! 🙂