Fennel Crusted Baked Salmon and Broccoli is a quick, flavorful and healthy weeknight dinner. A crisp fennel-panko crust and a light honey-Dijon glaze transform simple baked salmon into something special. This is a true one-pan meal: the broccoli roasts alongside the salmon so everything finishes together for minimal effort and fast cleanup. Approx. 345 calories per serving.
With busy schedules and evening routines, I focus on simple recipes that are healthy, fast, and satisfying. This fennel-crusted salmon checks all those boxes. Toasting the fennel and cumin seeds releases their essential oils and gives the crust an aromatic lift. The panko keeps the topping crisp, while the honey-Dijon glaze adds a hint of sweetness and tang that balances the fish.
This recipe is designed so the broccoli roasts at the same temperature and for the same time as the salmon. Lining the baking sheet with parchment makes cleanup effortless. I leave the salmon in one whole piece so it finishes at the same moment the broccoli is tender and lightly caramelized—about 20 minutes at a high heat.
Fennel Crusted Baked Salmon and Broccoli
Ingredients
- 1 1/3 pounds fresh salmon fillet
- 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
Instructions
Salmon
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Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil and lightly oil the sheet.
Toast the fennel and cumin seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, shaking the pan occasionally. Grind the toasted seeds in a mortar and pestle or a spice grinder until coarsely ground.
In a small bowl, combine the ground fennel and cumin, dried thyme, lemon zest, minced garlic, panko breadcrumbs, minced parsley, salt, pepper and 2 tablespoons of olive oil. Mix until the crumbs are evenly coated.
In another small bowl, whisk together the Dijon mustard and honey. Place the salmon skin-side down on the prepared baking sheet. Brush the top of the salmon with the honey-Dijon mixture, then press the breadcrumb mixture over the top to form an even crust.
Broccoli
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Toss the broccoli florets in a medium bowl with the remaining 2 tablespoons of olive oil, salt, and pepper. If you have any leftover crumb mixture, sprinkle a little over the broccoli for extra crunch and flavor.
Arrange the broccoli on the other side of the baking sheet so the salmon and broccoli roast together. Roast in the preheated oven for about 20 minutes, or until the salmon flakes easily with a fork and the broccoli is tender and slightly browned on the edges.
Remove from the oven and let the salmon rest for a couple of minutes before slicing. Serve the fennel-crusted salmon with the roasted broccoli for a balanced weeknight meal.
Recipe Notes
Leftover salmon makes a great protein topping for salads or grain bowls the next day. To adjust servings, scale ingredients proportionally.
Approximate points: 6 Freestyle points per serving (as a guideline).
If you enjoy easy salmon dinners, try variations such as adding lemon slices on top before roasting, swapping parsley for dill, or using cauliflower florets in place of broccoli. These small changes keep the cooking method the same while offering different flavor profiles.
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Disclosure: This post was sponsored by Peapod as part of the author’s participation in their Ambassador program. All opinions are the author’s own.