Spiced Salmon with Coconut-Lime Quinoa and Roasted Broccoli

Ingredients:

• 1 lb salmon fillet, skin on
• 1 cup quinoa, rinsed
• 1 ½ cups water
• 1 can (13.5 oz) coconut milk
• Juice of 1 lime
• Zest of 1 lime
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp turmeric powder
• ¼ tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1 large head broccoli, cut into florets

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked through and the water is absorbed.
3. While the quinoa cooks, whisk together coconut milk, lime juice, lime zest, olive oil, cumin, turmeric, cayenne pepper (if using), salt, and black pepper in a bowl.
4. Place salmon fillet skin-side down on the prepared baking sheet. Pour half of the coconut-lime mixture over the salmon.
5. Toss broccoli florets with remaining coconut-lime mixture and spread evenly on the baking sheet.
6. Bake for 15-20 minutes, or until the salmon is cooked through and the broccoli is tender.
7. Fluff the cooked quinoa with a fork and stir in any desired extra lime zest.
8. Serve the spiced salmon over the coconut-lime quinoa, topped with roasted broccoli.