Spiced Salmon with Coconut-Carrot Glaze and Crispy Quinoa

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste
• 1 cup cooked quinoa
• 1 large carrot, peeled and finely grated
• 1/4 cup coconut milk
• 1 tbsp honey
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat the salmon fillets dry and season both sides with cumin, paprika, cayenne pepper, salt, and black pepper.
3. Heat olive oil in an oven-safe skillet over medium heat. Sear the salmon for 2 minutes per side, then transfer to the prepared baking sheet.
4. In a small saucepan, combine the cooked quinoa, grated carrot, coconut milk, honey, lime juice, and cilantro. Bring to a simmer over medium heat, stirring occasionally. Cook until the glaze thickens slightly, about 5 minutes.
5. Pour the coconut-carrot glaze evenly over the salmon fillets.
6. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve immediately.