Slow Baked Citrus Salmon with Carrots
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
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