Spiced Salmon with Coconut-Lime Quinoa & Roasted Brussels Sprouts

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 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 coconut milk
• Juice of 1 lime
• 1/4 cup chopped cilantro
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the olive oil, cumin, paprika, cayenne pepper, salt, and black pepper. Rub this spice mixture all over the salmon fillets.
3. Place the salmon fillets on the prepared baking sheet. Bake for 12-15 minutes, or until cooked through and flaky.
4. While the salmon is baking, prepare the quinoa: In a medium saucepan, combine the rinsed quinoa and coconut milk. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Stir in the lime juice and cilantro.
5. Toss the Brussels sprouts with olive oil, salt, and black pepper on the same baking sheet as the salmon (after removing the cooked fish). Roast for 20-25 minutes, or until tender and slightly charred.
6. Serve the spiced salmon over a bed of coconut-lime quinoa, topped with roasted Brussels sprouts.