Spiced Citrus Salmon with Roasted Brussels Sprouts and Honey-Glazed Carrots

Ingredients:

• 1 pound salmon fillets, skin on or off
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 lemon, zested and juiced
• Salt and black pepper to taste
• 1 pound Brussels sprouts, trimmed and halved
• 1 pound carrots, peeled and chopped
• 2 tablespoons honey
• 1 tablespoon butter
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, paprika, cumin, cayenne pepper (if using), lemon zest, and salt and pepper.
3. Place salmon fillets on a baking sheet lined with parchment paper. Pour the spice mixture over the salmon, ensuring both sides are coated.
4. In a separate bowl, toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet.
5. Arrange carrots in a small saucepan. Add water just to cover the bottom of the pan. Bring to a boil, then reduce heat and simmer for 8-10 minutes, or until tender. Drain the carrots and set aside.
6. Roast Brussels sprouts and salmon simultaneously in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the Brussels sprouts are tender and lightly browned.
7. While the vegetables roast, melt butter in a saucepan over medium heat. Add honey and stir until combined. Pour the honey glaze over the carrots and toss to coat.
8. To serve, plate roasted salmon with a side of Brussels sprouts and glazed carrots. Garnish with fresh cilantro (optional).