Spiced Salmon with Coconut Lime Glaze and Roasted Brussels Sprouts

Spiced Salmon with Coconut Lime Glaze and Roasted Brussels Sprouts

Ingredients:

• 1 pound salmon fillet, skin on
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon coconut oil
• Juice of 1 lime
• ½ cup unsweetened coconut milk
• 2 tablespoons chopped cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine olive oil, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Rub the spice mixture evenly over the salmon fillet.
3. Place the salmon on the prepared baking sheet. Arrange the halved Brussels sprouts around the salmon. Drizzle the Brussels sprouts with coconut oil and season with salt and pepper.
4. Roast for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are tender and slightly browned.
5. While the salmon and Brussels sprouts are roasting, prepare the glaze: In a small saucepan, combine lime juice and coconut milk. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 5 minutes, or until the glaze has slightly thickened. Stir in chopped cilantro.
6. Remove the salmon and Brussels sprouts from the oven. Brush the salmon generously with the coconut lime glaze. Serve immediately.