Spiced Salmon with roasted carrots and yoghurt drizzle

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Step 1

1. Preheat oven to 220°C. Line a sheet pan with parchment.

Step 2

2. Prep the carrots:

Step 3

• Toss carrots with olive oil, cumin, paprika, salt, and pepper.

Step 4

• Roast for 15 minutes first (they take longer than the salmon).

Step 5

3. Mix the spice rub:

Step 6

• In a small bowl, combine cumin, coriander, paprika, cinnamon, cayenne, garlic, olive oil, lemon juice, and zest.

Step 7

• It should form a fragrant, slightly thick paste.

Step 8

4. Season the salmon:

Step 9

• Pat salmon dry and rub the spice paste evenly on top (don’t forget the sides).

Step 10

• Let it marinate for 10 minutes at room temperature if you have time.

Step 11

5. Roast the salmon:

Step 12

• After the carrots have had their head start, move them to one side of the pan and add the salmon.

Step 13

• Roast both for 10–12 minutes, until salmon flakes easily but is still juicy inside.

Step 14

6. Make the lemon yogurt sauce:

Step 15

• In a small bowl, stir together yogurt, honey, lemon juice, and herbs.

Step 16

• Season lightly with salt.

Step 17

7. Serve:

Step 18

• Plate the roasted carrots and top with the salmon.

Step 19

• Drizzle with the lemon yogurt sauce and maybe sprinkle on a little extra za’atar or chopped herbs