Spiced Salmon Steaks with Roasted Pumpkin & Coconut Cream

Ingredients:

• 2 salmon steaks (6 oz each)
• 1 medium pumpkin, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, cumin, coriander, cayenne pepper, salt, and black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
2. While the pumpkin is roasting, heat a large skillet over medium-high heat. Season salmon steaks with salt and black pepper. Add to the hot skillet and cook for 3-4 minutes per side, or until cooked through and flaky.
3. In a small saucepan, combine coconut milk, honey, and lime juice. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 5 minutes, or until slightly thickened. Stir in cilantro.
4. To serve, place roasted pumpkin on plates and top with pan-seared salmon steaks. Drizzle generously with coconut cream sauce.