This easy & weeknight-friendly sheet pan salmon recipe gives you bright flavours and elegant presentation for only 15 minutes of hands on prep time.
Sheet pan salmon, fennel and carrot
Approx. 650 grams / 23 oz salmon filet
1 fennel bulb
3–4 medium sized carrots
1 tbsp olive oil
1/4 – 1/2 teaspoon of salt (to taste)
Honey mustard glaze & cashew topping
1 tablespoon mustard
1 teaspoon honey
1 teaspoon mayonnaise
1/3 cup of crushed raw cashews
Yogurt dill sauce
1 cup of full-fat Greek or Turkish yogurt
3 tablespoons of mayonnaise
1/2 cup of fresh dill, stems removed
1 small clove of garlic, finely diced or mashed
Juice of half a lemon
1/4 teaspoon of salt to start (add more to taste)
Preheat oven to 190 C / 375 F.
Prepare the vegetables: Finely slice the fennel and carrot to about 3-5mm thickness. Toss with the olive oil and salt and lay out in a parchment lined pan.
Glaze and top the salmon: Place the salmon filet right on top of the sliced fennel and carrot. Prepare the honey mustard glaze, spread it over the filet, and then top with the crushed cashews.
Bake: Bake in preheated oven on the lower oven rack for 15 minutes, checking at the 10 minute mark to make sure the nuts don’t brown too much.
Prepare the yogurt dill sauce. Add all the ingredients together in a bowl, mix well and set aside.
This meal is great served hot but also makes a delicious cold lunch.
Keywords: salmon, dill, yogurt, yogurt dill sauce, sheet pan meal, sheet pan recipe, sheet pan salmon