3 pounds carrots (preferably rainbow carrots), peeled and roughly cut into batons
1 fennel bulb, sliced into carrot-stick sized pieces
3 tablespoons olive oil, divided
½ teaspoon salt, divided
2 tablespoons honey
1 ½ teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon dried thyme
1 ¼ pounds salmon ﬁllet
¼ teaspoon red pepper ﬂakes
- Preheat oven to 425°F.
- In a large bowl or gallon-sized zip-top bag, combine the carrots and fennel with 2 tablespoons of the olive oil, ¼ 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).
- Spread the veggies out on a large foil-lined or parchment-lined sheet pan and roast for 25 minutes.
- 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.
An Oldways recipe, courtesy of Kelly Toups
NutritionNutrition: Calories: 470
Total Fat: 20g
Saturated Fat: 3g
Total Sugar: 25g (Added Sugar: 9g)