Sheet Pan Salmon with Spiced Carrots and Fennel

Sheet pan suppers oﬀer maximum ﬂavor with minimum cleanup. The key is to give some of the longer-cooking vegetables a head start in the oven, so that they can roast to golden brown perfection without overcooking accompanying meat or ﬁsh. The carrots and fennel are immersed in an Eastern-Mediterranean inspired spice blend, and the salmon is a nod to seafood’s prominence in the Mediterranean diet as well. We recommend serving with a side of farro.

Filed Under: Main dishes, Dinner, Gluten-free

Rating

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Active time

10 minutes

Total time

45 minutes

Yield

4 servings

Serving Size

1/4 recipe

Ingredients

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

Instructions

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