Rosh Hashanah Salmon
This one-pan salmon recipe has two of my favorite dishes combined — Moroccan carrots and a juicy baked fish! All seasoned with Ras el Hanut and honey for a delicious warm flavor! You can prepare the dish in advance and bake it before the guests are coming!
40 minutes
Serves 6
Easy
Instructions
- 1.Preheat the oven to 420F/220C.
- 2.Place the salmon on a baking pan with parchment paper.
- 3.Arrange all the onions, carrots, and lemon slices around the fish.
- 4.Pour the dressing on top of the fish and the veggies. Spread it evenly.
- 5.Add chopped cilantro on top of the vegetables.
- 6.Bake it on 420F for 20-25 minutes.
- 7.Transfer to convection broil on 450F for 5 minutes to get a nice golden brown color.
- 8.Garnish with chopped cilantro and some flaky salt.
- 9.Enjoy! Ruhama
Ingredients
- •1 whole salmon fillet (around 2.5 pounds)
- •1 sweet onion, sliced
- •7 carrots, peeled and cut to halves and then cut to thin sticks
- •4 slices of lemon without the seeds
- •Handful of chopped cilantro
- •Seasoning ingredients-
- •5 tablespoons of olive oil
- •1 teaspoon of salt
- •1 teaspoon of paprika
- •1 teaspoon of Ras el Hanut spice
- •1 tablespoonn of honey
- •1 teaspoon of Dijon mustard
- •1 teaspoon of soy sauce
- •2 minced garlic cloves
- •Juice from 1 lemon
- •Put all the ingredients in a small bowl and mix it well.
- •Garnish- Chopped cilantro and flaky salt
Instructions
- 1.Preheat the oven to 420F/220C.
- 2.Place the salmon on a baking pan with parchment paper.
- 3.Arrange all the onions, carrots, and lemon slices around the fish.
- 4.Pour the dressing on top of the fish and the veggies. Spread it evenly.
- 5.Add chopped cilantro on top of the vegetables.
- 6.Bake it on 420F for 20-25 minutes.
- 7.Transfer to convection broil on 450F for 5 minutes to get a nice golden brown color.
- 8.Garnish with chopped cilantro and some flaky salt.
- 9.Enjoy! Ruhama
