Roasted Cumin Salmon With Carrots
Updated March 25, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
2 pounds carrots, peeled and cut into 2-inch pieces (halved lengthwise if large)
3 tablespoons extra-virgin olive oil, divided
1½ teaspoons kosher salt (such as Diamond Crystal), divided
Freshly ground black pepper
1 medium lemon
2 large garlic cloves
2 tablespoons cumin seeds
4 (6-ounce) salmon fillets (skin-on or skinless)
Chopped fresh parsley (optional), for serving
Nutritional analysis per serving (4 servings)
27 grams carbs; 94 milligrams cholesterol; 561 calories; 14 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 34 grams fat; 8 grams fiber; 970 milligrams sodium; 38 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
- Step 2
Put the carrots on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with ¾ teaspoon of salt and plenty of pepper and toss to coat. Spread out in a single layer. Roast, tossing halfway through, for 20 minutes.
- Step 3
Meanwhile, finely grate the zest of the lemon into a small bowl. Cut the lemon in half crosswise and reserve for serving. Finely grate the garlic into the bowl. Add the cumin seeds and stir to combine.
- Step 4
Pat the salmon dry, rub with the remaining 1 tablespoon of olive oil and season both sides with the remaining ¾ teaspoon of salt and several grinds of pepper. Sprinkle the top of each fillet with the cumin seed mixture and press lightly to adhere.
- Step 5
Remove the baking sheet from the oven and reduce the oven temperature to 400 degrees. Toss the carrots then push them aside to make 4 spaces for the salmon fillets. Place the fillets in the empty spaces.
- Step 6
Return to the oven and roast until the salmon is just cooked through, about 10 minutes. It’s done when the flesh is just able to flake easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees for medium-rare. If you prefer medium, cook it a few minutes longer.
- Step 7
Squeeze the reserved lemon over the top of the salmon and carrots before serving and garnish with parsley, if using.
Private Notes
Comments
I made this for dinner last night with two minor modifications. I knew from experience with other recipes that two tablespoons of cumin seeds in the topping would produce a very strong result, so I used only one tablespoon: I left the quantities of garlic and lemon peel the same. And, I had some bell pepper that I wanted to use up, so I added that to the carrots before roasting. The dish as modified was delicious, with just the right amount of spice and a nice balance of flavors in the roasted vegetables.
I would make more of the rub. When grating garlic, avoid using the smallest grater. I normally don’t add lemon to fish, but it was really good to put lemon on everything.
Nice and easy dinner. I smashed the lemon zest, garlic, and cumin seeds in a mortar and spread the mixture on the salmon. Added a nice complexity to the fish. Added a few spears of oiled asparagus to the side of the pan when I added the asparagus.
Could ground cumin be substituted for the seeds? If so, how much?
A temp of 450 degrees is the max for high quality parchment paper, and above the max for most. Especially if the baking sheet is on a lower rack close to the elements/flame, the paper is likely to scorch and make smoke. At that temperature, aluminum foil is more reliable.
I now agree and thanks for the post (learning curve). Last week, I had a small-oven fire with parchment paper, but I folded the excess over the rims rather than cutting it off. Perhaps that was the problem? Since then, I've wrapped the food to be cooked with the P. paper so that nothing extends beyond the pan.
Nice and easy dinner. I smashed the lemon zest, garlic, and cumin seeds in a mortar and spread the mixture on the salmon. Added a nice complexity to the fish. Added a few spears of oiled asparagus to the side of the pan when I added the asparagus.