Ingredients:
- 2 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup unsweetened coconut milk
- 2 tablespoons lime juice
- 1 tablespoon honey
- ½ cup rainbow carrots, chopped
- 1 tablespoon butter
Instructions:
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together the coconut milk, lime juice, and honey until well combined. Set aside.
- Season salmon fillets with cumin, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 3 minutes per side, or until cooked through.
- Transfer salmon to a baking sheet. Pour the coconut-lime glaze over the salmon.
- Toss chopped carrots with butter and spread around the salmon on the baking sheet.
- Roast in preheated oven for 10-12 minutes, or until carrots are tender and glazed salmon is slightly caramelized.
Serve immediately.