Prepare the rice according to package instructions. While the rice is cooking, prepare the carrots and salmon.

Preheat the oven to 400 degrees F. Trim the greens off of the carrots. Discard the greens (or make carrot top pesto with them, and wash the carrots well. Pat them dry and arrange them on a baking sheet. Drizzle with 1 to tablespoons of olive oil and use your hands to rub the oil over the carrots, ensuring they're fully coated. Sprinkle carrots with sea salt. Bake on the center rack of the preheated oven for 10 minutes.

Change the oven setting to high broil setting and move the carrots to the bottom rack of the oven. Lightly oil the bottom of a casserole dish or baking pan and place the salmon fillet in the dish.

Stir together the paprika, ground cumin, dried oregano, celery seed, and sea salt in a small bowl. Coat the salmon with 1 to 2 tablespoons of olive oil, then sprinkle the seasoning over the fish. Broil for 10 to 15 minutes (leaving the carrots in the oven the whole time or until they have reached desired done-ness), or until salmon is crispy and cooked through.

Prepare the Caesar Salad in a mixing or serving bowl by simply tossing together the spring greens and salad dressing.

Divide the rice between two bowls, followed by the Caesar Salad. Top with salmon and roasted carrots. Serve and enjoy!