12/04/2025
Recipe post:
Winter time is citrus season and a great time to use root vegetables. This recipe takes both foods and creates a light and fresh dish to make you forget it's so cold outside!
Sheet Pan Salmon with Roasted Carrots and Oranges (serves 4)
Ingredients
2 pounds carrots (rainbow carrots, if available)
2 ½ tablespoons olive oil, divided
1 tablespoon maple syrup
1/2 teaspoon salt, divided
1 teaspoon maras pepper, Aleppo pepper, or crushed red pepper flakes, divided
2 blood oranges (can substitute navel or cara cara oranges)
1 pound salmon
¼ cup pistachios
2 tablespoons chopped fresh mint leaves
Instructions
1. Preheat the oven to 425. Peel the carrots with a vegetable peeler. Cut the carrots in half lengthwise, and then in half crosswise, creating thin batons. Toss the carrots with 1 ½ tablespoons of olive oil, 1 tablespoon of maple syrup, ¼ teaspoon salt, and ½ teaspoon maras pepper, then spread the carrots in a single layer on a large baking sheet.
2. Thinly slice 1 ½ of the blood oranges into thin rounds, leaving the skin on and leaving one half orange remaining. Juice the remaining blood orange.
3. Scatter the blood orange slices on the baking sheet with the carrots, trying to keep all ingredients in a single layer. Bake the carrots and blood oranges for 15 minutes.
4. While the carrots are beginning to cook, pour the blood orange juice over the salmon, then brush the salmon with 1 tablespoon olive oil, ¼ teaspoon salt, and ½ teaspoon of the maras pepper.
5. After the carrots have cooked for 15 minutes, remove them from the oven and use a spatula to flip the carrots and orange slices. Make room on the pan and add the salmon. Roast the salmon and carrots for an additional 15 minutes.
6. Divide the carrot-orange mixture and salmon into 4 equal portions, then top the carrots with pistachios and fresh mint leaves before serving.
An Oldways recipe, courtesy of Kelly LeBlanc
Nutrition facts
Calories: 500
Protein: 28g
Total Fat: 28g
Carbohydrate: 35g (8g fiber)
