Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad

INGREDIENTS

1 tbsp

fennel seeds

1 tsp

cumin seeds

1 tsp

finely grated lemon zest

1 1/4 lb

center-cut, skinless salmon fillet

Salt and freshly ground pepper

1 tbsp

plus 1 teaspoon Dijon mustard

2 tbsp

extra-virgin olive oil

1 tbsp

fresh lemon juice

fennel bulb, halved, cored and thinly sliced

1 cup

flat-leave parsley leaves