No votes yet
Active time
10 minutes
Total time
45 minutes
4 servings
Serving Size
1/4 recipe

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

  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, 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).
  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.

An Oldways recipe, courtesy of Kelly Toups


Nutrition: Calories: 470
Total Fat: 20g
Saturated Fat: 3g
Sodium: 590mg
Carbohydrate: 43g
Fiber: 11g
Total Sugar: 25g (Added Sugar: 9g)
Protein: 32g

Yield: 4 servings

Serving Size: 1/4 recipe

Review this Recipe