Slow-Baked Citrus Salmon with Carrots
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
- 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
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.