Smoky Chipotle Salmon with Coconut-Lime Rice

Ingredients:

• 1 lb skinless salmon fillet
• 1 tbsp olive oil
• 1 tbsp chipotle powder
• ½ tsp cumin
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper
• 1 cup uncooked long-grain rice
• 1 (13.5 oz) can coconut milk
• 1 lime, juiced
• ½ cup chopped cilantro
• 2 tbsp chopped red onion

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine olive oil, chipotle powder, cumin, paprika, salt, and pepper. Rub the mixture evenly over the salmon fillet.
3. Place the salmon on the prepared baking sheet and bake for 15-20 minutes, or until cooked through and flaky.
4. While the salmon is baking, rinse the rice in a fine-mesh sieve until the water runs clear.
5. In a medium saucepan, combine the rice, coconut milk, lime juice, and ½ cup of water. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
6. Fluff the rice with a fork and stir in cilantro and red onion.
7. Serve the smoky chipotle salmon over the coconut-lime rice. Garnish with additional cilantro and lime wedges if desired.