Name: Slow-Baked Citrus Salmon with Carrots
Prep time: 10 min
Total time: 40 min
Yield: Serves 6 to 8
Ingredients: 1 pound small carrots, scrubbed and halved lengthwise; 1 tablespoon pure maple syrup; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1/2 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

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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Slow-Baked Citrus Salmon with Carrots

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