Sheet Pan Cranberry-Pecan Salmon and Fennel

Name: Sheet Pan Cranberry-Pecan Salmon and Fennel
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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

Shop Ingredients

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

Ingredients

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

Directions

Step 1
Preheat oven to 425°F.
Step 2
On rimmed sheet pan, toss fennel bulbs in oil, ½ teaspoon salt and ¼ teaspoon pepper. Arrange in single layer.
Step 3
Season salmon with remaining salt and pepper. Arrange on pan; top with honey mustard.
Step 4
In small bowl, combine pecans, cranberries and fennel fronds. Divide evenly over salmon filets, pressing gently to adhere.
Step 5
Bake 10 to 12 minutes, until salmon flakes easily and reaches an internal temperature of 145°F.
Step 6
Garnish with fennel.