Total Time: 30 minutes
Servings: 4
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  • 1 tablespoon fennel seed
  • 2 tsp cumin
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 ¼ pound salmon boneless Skinless fillet
  • 4 teaspoon Dijon Mustard
  • 2 tablespoon Olive Oil
  • 1 each fennel bulb
  • 1 cup Flat Leaf Parsley chopped


  • Preheat the oven to 425°.
  • In a food processor,  pulse the fennel seeds, cumin, and lemon zest until finely ground.
  • Season the salmon with salt and pepper, brush one side of the fillet with 1 tablespoon of the Dijon mustard and coat with the ground spice mixture.
  • In a large, ovenproof pan, heat 1 tablespoon of the olive oil. Add the salmon, coated side down, and cook over medium high heat until lightly browned, about 3 minutes.
  • Flip the salmon. Transfer the skillet to the oven and roast for about 10 minutes, until the salmon is just cooked through. Transfer the salmon to a cutting board.
  • While the salmon cooks, prepare the fennel-parsley salad. In a large bowl, whisk the lemon juice with the remaining 1 teaspoon of mustard and 1 tablespoon of olive oil. Season the dressing with salt and pepper. Add the sliced fennel and parsley leaves and toss.
  • Cut the salmon into 4 pieces and serve right away with the fennel salad.


Calories: 415 kcal | Carbohydrates: 8 g