Slow-Baked Citrus Salmon with Carrots

Prep Time Total Time Yield

10 mins 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.

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

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.