Sheet Pan Cranberry-Pecan Salmon and Fennel

Topping salmon with a blend of cranberries and pecans adds flavor and texture while also keeping the fish tender while roasting.

Serves: 4Prep: 15 minutesCook: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 tablespoon canola oil
  • 2 fennel bulbs, sliced thin
  • 1 teaspoon salt
  • 3⁄4 teaspoon ground black pepper
  • 4 filets (5 oz.) salmon
  • 2 tablespoons Honey Mustard
  • 1⁄2 cup pecan pieces
  • 2 tablespoons dried cranberries, chopped
  • 1 tablespoon chopped fennel fronds, optional


  • Preheat oven to 425°F.
  • On rimmed sheet pan, toss fennel bulbs in oil, ½ teaspoon salt and ¼ teaspoon pepper. Arrange in single layer.
  • Season salmon with remaining salt and pepper. Arrange on pan; top with honey mustard.
  • In small bowl, combine pecans, cranberries and fennel fronds. Divide evenly over salmon filets, pressing gently to adhere.
  • Bake 10 to 12 minutes, until salmon flakes easily and reaches an internal temperature of 145°F.
  • Garnish with fennel.