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.