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Spring Sheet Pan Fennel Salmon

This Spring Sheet Pan Fennel Salmon is a delicious way to start off the Spring season. Perfectly crusted salmon laid across fresh sliced fennel, radishes, and spring onions.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine American

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!