Spiced Salmon with Coconut-Lime Rice and Roasted Asparagus

Ingredients:

• 1 lb salmon fillet, skin on

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/4 tsp cayenne pepper

• 1/4 cup chopped fresh cilantro

• Juice of 1 lime

• Salt and black pepper to taste

• 1 cup uncooked jasmine rice

• 1 can (13.5 oz) coconut milk

• 1/2 cup water

• 1 tbsp lime juice

• 1 tsp honey

• Pinch of salt

• 1 lb asparagus, trimmed

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, cilantro, lime juice, salt, and black pepper. Rub the mixture evenly over the salmon fillet. Place the salmon skin-side down on the prepared baking sheet.

3. In a medium saucepan, combine rice, coconut milk, water, lime juice, honey, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender. Fluff with a fork.

4. While the rice is cooking, toss the asparagus with a drizzle of olive oil, salt, and black pepper. Spread the asparagus in a single layer on the baking sheet with the salmon.

5. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.

6. Serve the spiced salmon over coconut-lime rice, garnished with fresh cilantro. Enjoy!