Moroccan Spiced Salmon with Roasted Sweet Potatoes and Apricots

Ingredients:

• 1 lb salmon fillets
• 2 large sweet potatoes, peeled and diced
• 1 cup dried apricots, chopped
• 1 tbsp olive oil
• 1 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp turmeric
• 1/4 tsp ginger powder
• Pinch of saffron threads
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, cumin, paprika, cinnamon, turmeric, ginger, salt, and pepper. Spread on a baking sheet.
2. In a separate bowl, combine chopped apricots with remaining olive oil, saffron threads, salt, and pepper.
3. Place salmon fillets on the same baking sheet as the sweet potatoes, ensuring they are not touching. Drizzle with a little olive oil and season with salt and pepper.
4. Roast for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
5. Garnish with fresh cilantro before serving.