Slow-Baked Citrus Salmon with Carrots

Name: Slow-Baked Citrus Salmon with Carrots
Prep time: 10 min
Total time: 40 min
Ingredients: 1 pound small carrots, scrubbed and halved lengthwise; 1 tablespoon pure maple syrup; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 0.5 teaspoon ground cumin; Pinch ground cinnamon; Pinch cayenne pepper; 2 pounds wild salmon fillets (about 1 inch thick); Kosher salt and freshly ground pepper; 1 orange, sliced into rounds; Chopped fresh herbs, such as cilantro and parsley; Cooked whole-grain couscous, for serving

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By

Riley Wofford

Updated on April 21, 2022

Slow-Baked Citrus Salmon with Carrots — Photo: Paola + Murray

Prep Time:

10 mins

Total Time:

40 mins

Yield:

6 to 8 Serves

For this healthy weeknight dinner featuring brain-boosting salmon, using a low oven temperature produces juicy, evenly cooked fish.

Ingredients

1 pound small carrots, scrubbed and halved lengthwise
1 tablespoon pure maple syrup
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ teaspoon ground cumin
Pinch ground cinnamon
Pinch cayenne pepper
2 pounds wild salmon fillets (about 1 inch thick)
Kosher salt and freshly ground pepper
1 orange, sliced into rounds
Chopped fresh herbs, such as cilantro and parsley
Cooked whole-grain couscous, for serving

Directions

Preheat oven to 300°F. Toss carrots with maple syrup, oil, cumin, cinnamon, and cayenne; season with salt and pepper. Arrange in a shallow 2-quart baking dish. Bake 15 minutes.
Place salmon on top of carrots, skin-side down. Drizzle lightly with oil; season. Layer orange rounds over salmon and bake until fish is cooked and carrots are crisp-tender, 10 to 15 minutes. Sprinkle with chopped fresh herbs, such as cilantro and parsley, and serve with cooked whole-grain couscous.