Slow-Baked Citrus Salmon with Carrots

Slow-Baked Citrus Salmon with Carrots
Photo: Paola + Murray
Prep Time:
10 mins
Total Time:
40 mins
6 to 8 Serves

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


  • 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


  1. 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.

  2. 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.

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