Because they have a surprising depth of flavor and natural sweetness, baked carrots alone are a wonderful side dish, and an often underrated one. Simply peel, cut, season just with salt and olive oil, and roast - you will be surprised by the result: sweetness, golden edges and caramel notes.

Baked carrots and smoked salmon bring depth and richness, while fresh lettuce and juicy cherry tomatoes balance the dish. A simple vinaigrette of lemon juice, balsamic vinegar and olive oil is just enough.

Behind the Bite

Roasting concentrates the natural sugars in carrots and makes their beta-carotene easier for the body to absorb — especially alongside the healthy fats from salmon and olive oil. That makes it a genuinely good source of vitamin A, paired with smoked salmon's omega-3 and B12.

The recipe

Bake the carrots

Preheat the oven to 210°C with ventilation.

Peel the carrots, toss with a pinch of salt and a drizzle of olive oil until evenly coated.

Spread on a baking tray, lined with baking paper, and roast for 25-30 minutes, until golden with dark edges.

Use the hot oven to toast the almonds for about 5 minutes.

Let cool for about 15 minutes.

Prepare the salad

Tear lettuce by hand into bite-sized pieces and arrange it on the bottom of the serving plate.

Also cut the baked carrots into bite-sized pieces, halve the cherry tomatoes and distribute them on the lettuce.

Arrange the smoked salmon over the top and sprinkle with crushed toasted almonds.

Drizzle with olive oil, lemon juice, balsamic vinegar and a pinch of salt (alternatively, whisk into a vinaigrette before dressing).