This delicious Spring Sheet Pan Fennel Salmon is the perfect way to kick-off Spring. Paired with the perfect seasonal roasted veggies, this dish is sure to be a hit.
It’s officially Spring which I love because it means focusing on lighter meals. While I am all about hearty winter comfort foods, there is something about Spring which screams light and refreshing crisp produce. This dish is all that in a pan and it sure is tasty.
The mustard on this salmon creates this minimal spicy flavor while the fennel and coriander add this hearty earthy flavor. The two combined are perfect. Then add an extra kick of omega-3 fatty acids from the pinch of chia seeds is phenomenal. You can also use Dijon mustard in place of the grain mustard if you prefer. I’ve tried this recipe with both and it’s great.
Spring veggies are some of my favorite veggies. I can literally eat fennel in all way, shapes, and forms. It’ absolutely delicious raw and cooked. I also found some tasty spring onions at the market and knew I had to add this to the pan. If you don’t find Spring Onions, just do leeks or green onions/scallions.
Something interesting that many people don’t do is roast radishes. If this is you, then this is a must-try. Radishes eaten raw have a spicy peppery flavor to it but when cooked, it’s removes that flavor and is just a nice tasty flavor with a hint of sweetness.
My favorite part about this dish is that it’s all thrown together on a sheet pan and baked leaving you with very little prep work and clean-up. It’s also ready in less than 30 minutes making it one of my favorite weeknight meals or “lazy day” meals.
Get creative with this recipe and add any early Spring veggies you enjoy!
If you try this recipe, let me know what you think by commenting below.
Other recipes you may enjoy:
- Spring Fennel Roasted Halibut
- Sheet Pan Green Goddess Salmon with Roasted Veggies and Feta
- Roasted Red Pepper Cod
You can purchase most of the pantry staple items from Thrive Market: Get an extra 25% OFF your first order + a 30 day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount).
XO,
Natalie
Spring Sheet Pan Fennel Salmon
Spring Sheet Pan Fennel Salmon
Ingredients
- 24 oz salmon skin-on no bones
- 1 tbsp ground mustard or dijon mustard
- 2 tbsp olive oil divided
- 1.5 tbsp fried fennel seeds
- 1 tbsp dried coriander seeds
- 1 tsp chia seeds
- 1/2 lemon, zested
- 1 tsp onion powder
- salt and pepper to taste
- 1-2 fennel bulbs
- 2 bunches of spring onions
- 1 bunch radishes halved
Instructions
- Preheat oven to 400°
- Trim the stalks of the fennel. Remove the outer layer of the fennel and thinly slice the bulb crosswise.
- On a large baking dish lined with parchment paper, add the sliced fennel, the spring onions, and radishes. Drizzle about 1 tbsp of olive oil and salt and pepper to taste. Toss and arrange the veggies to the outer parts of the baking dish leaving some of JUST the fennel in the center.
- Lay the salmon on top of some of the fennel, and spread the other tbsp of olive oil. Next, spread the ground mustard.
- Add the onion powder, dried fennel, salt, pepper, and coriander, and press it into the salmon.
- Bake the salmon and veggies for about 12-15 minutes until the salmon is cooked through and the veggies are tender.
- Serve and enjoy!
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