Spiced Salmon Steaks with Roasted Sweet Potato & Carrot Ribbons

Ingredients:

• 2 Salmon Steaks (6-8 oz each)
• 1 Large Sweet Potato, peeled and thinly sliced
• 2 Carrots, peeled and thinly sliced
• 1 tablespoon Olive Oil
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Cayenne Pepper (optional, for heat)
• Salt and Black Pepper to taste
• Fresh Parsley, chopped for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato and carrot ribbons with olive oil, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Spread in a single layer on a baking sheet.
3. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. While the vegetables roast, prepare the salmon steaks. In a small bowl, combine 1 tablespoon of olive oil with a pinch of salt and pepper. Rub this mixture onto both sides of the salmon.
5. Heat a large skillet over medium-high heat. Add the salmon steaks to the hot skillet and cook for 3-4 minutes per side, or until cooked through and flaky.
6. To serve, place the roasted sweet potato and carrot ribbons on plates. Top with the cooked salmon steaks and garnish with fresh parsley.