Spiced Salmon with Coconut-Lime Quinoa

Ingredients:

• 2 (6-ounce) salmon filets
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/4 cup shredded coconut
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine cumin, paprika, cayenne pepper, salt, and black pepper. Rub the spice mixture evenly over both sides of the salmon filets.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the salmon for 2-3 minutes per side, until lightly browned. Transfer the skillet to the preheated oven.
4. Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. While the salmon bakes, prepare the quinoa. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender.
6. Stir in shredded coconut and lime juice into the cooked quinoa. Season with salt and pepper to taste.
7. Garnish with chopped cilantro and serve the salmon over the coconut-lime quinoa.