Sheet Pan Salmon with Spiced Carrots and Fennel

Instructions

1. Preheat oven to 425°F.
2. In a large bowl or gallon-sized zip-top bag, combine the carrots and fennel with 2 tablespoons of the olive oil, 1/4 teaspoon of the salt, as well as the honey, cumin, coriander, and thyme. Stir or shake well to combine, making sure the veggies are well coated. (You can also do this step ahead of time, and let the veggies marinate overnight in the fridge, so that dinner comes together even quicker).
3. Spread the veggies out on a large foil-lined or parchment-lined sheet pan and roast for 25 minutes.
4. Remove from oven, use a spatula to flip or stir the veggies, then make room in the center and place the salmon on the pan skin side down. Drizzle the salmon with the remaining 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon red pepper flakes. Bake for approximately 10-15 minutes, until the fish is flaky and cooked through.