Spiced Sheet Pan Salmon with Shaved Beet, Fennel and Herb Salad

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8

As winter transitions into spring, it’s an exciting time at farmers’ markets because the fresh vegetables and herbs of the new season begin to appear. Here, award-winning chef and cookbook author Bobby Flay showcases them to best advantage in this beautiful salad of thinly shaved raw vegetables and chopped herbs dressed with a simple lemon vinaigrette. He serves it atop roasted salmon that’s seasoned with a bold spice rub, which provides a nice contrast to the mildly flavored vegetables.


For the spice rub:

  • 1 Tbs. fennel seeds
  • 1 Tbs. coriander seeds
  • 1 1/2 tsp. mustard seeds
  • 1 1/2 tsp. cumin seeds
  • 1 1/2 tsp. brown sugar
  • 1 tsp. ground turmeric
  • 1/4 tsp. cayenne pepper
  • Kosher salt and freshly ground black pepper

  • 1 center-cut salmon fillet, about 3 lb. (1.5 kg), pin bones removed
  • 6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 large beet, peeled, halved and sliced paper-thin
  • 1 large fennel bulb, trimmed, quartered and sliced paper-thin
  • Zest of 1 lemon plus 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
  • 1/2 cup (1/2 oz./15 g) mixed fresh soft herbs, such as parsley, chervil, tarragon, chives, dill and cilantro, roughly chopped


To make the spice rub, in a dry small sauté pan over medium heat, combine the fennel seeds, coriander seeds, mustard seeds and cumin seeds and toast, stirring frequently, until fragrant, about 3 minutes. Transfer to a small bowl and let cool. Using a spice grinder or a mortar and pestle, grind the spices to a fine powder.

Return the spices to the small bowl and add the brown sugar, turmeric, cayenne, 1 1/2 tsp. salt and 3/4 tsp. black pepper. Stir until well combined. You will need 1/4 cup (2 oz./60 g) spice rub for the salmon.

Let the salmon stand at room temperature for 1 hour.

Preheat an oven to 375°F (190°C).

Place the salmon in a large baking dish or on a baking sheet. Brush the top of the fish with 2 Tbs. of the olive oil and season with salt and black pepper. Sprinkle with the 1/4 cup (2 oz./60 g) spice rub. Roast until the fish is just cooked through, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes.

Meanwhile, in a large bowl, combine the beet, fennel, lemon juice, herbs and the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil. Season with salt and black pepper and toss to mix.

Pile the shaved vegetable salad on top of the salmon and garnish with the lemon zest. Serve immediately. Serves 8.

Courtesy of Bobby Flay, Chef, Author and Television Host