Slow-Roasted Salmon with Moroccan Carrots

Baking salmon at a low temperature allows the fat to melt slowly, gently basting the fish from the inside out to keep it especially moist. The roasted lemon slices add a delightful tartness to the carrots and are entirely edible if you choose. Just be sure to toss them with the carrots before serving — you’ll be glad you did!

• ¼ cup extra virgin olive oil, plus more for brushing

• ½ medium lemon, thinly sliced

• 1 teaspoon harissa paste

• 1 teaspoon ground cumin

• 1 teaspoon sweet paprika

• 2 (5- to 7-ounce) king, coho, or sockeye salmon fillets, pin bones removed

• Salt and freshly ground pepper

• 2 medium  carrots, peeled and very thinly sliced

• 2 tablespoons golden raisins

• 2 tablespoons chopped roasted salted almonds

• 2 tablespoons chopped fresh parsley leaves

• Warm flatbread, such as naan or pita, for serving

Preheat the oven to 300°F with a rack in the center position. Bring a small saucepan of water to a boil.

Brush a sturdy rimmed baking sheet with oil and arrange the lemon slices across the bottom, roughly in the size and shape of the fish. Place the salmon, skin-side down, over the lemon slices.

In a medium bowl, combine the oil, harissa, cumin, and paprika. Leaving about a tablespoon of the spice paste in the bowl, spread the remaining spice paste over the salmon and season with salt and pepper. Let marinate for 10 minutes at room temperature. Don’t wipe out the bowl.

Meanwhile, add the carrots to the boiling water and cook until tender, 8 to 10 minutes. Drain and add to the bowl used to make the spice paste. Toss the carrots with salt and pepper and scatter them around the fish.

Bake until the salmon is just opaque in the center (125°F on an instant-read thermometer) and the carrots are very tender, 15 to 20 minutes depending on the thickness of the fillets. Transfer the salmon to plates. Stir the raisins, almonds, and parsley into the carrots and lemon slices and serve alongside the salmon with warm flatbread to scoop it all up.

This assertively seasoned salmon dish is equally delicious served with a buttery white wine or a light-bodied red wine. Try an unoaked chardonnay to balance the spices or a pinot noir to counter the sweetness of the carrots and raisins.

The spice level of harissa can vary from mild to mind blowing. Add more or less to suit your tastes. For an extra protein boost, add a cup of drained chickpeas to the sheet pan with the carrots or serve with hummus.

Fold leftover salmon and carrots into couscous for tomorrow’s lunch.

Carrots are an excellent source of vitamins and minerals, especially vitamin A (from beta carotene) biotin, and potassium.The omega-3 fatty acids in the salmon make this dish heart-healthy as well.