Food & Cooking Recipes Slow-Baked Citrus Salmon with Carrots Be the first to rate & review! By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on April 21, 2022 Print Rate It Share Share Tweet Pin Email 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. Rate it Print