Spiced Salmon with Coconut Lime Rice and Roasted Brussel Sprouts

Ingredients:

• For the Salmon:

  • 2 salmon fillets (6 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon paprika
  • Salt and black pepper to taste

• For the Coconut Lime Rice:

  • 1 cup uncooked long grain rice
  • 1 1/2 cups water
  • 1/2 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro

• For the Roasted Brussel Sprouts:

  • 1 pound Brussel sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

1. Prepare the Salmon: Preheat oven to 400°F (200°C). In a small bowl, combine olive oil, ginger, cumin, paprika, salt, and black pepper. Rub this mixture evenly over both sides of the salmon fillets.
2. Cook the Rice: Rinse rice in a fine-mesh sieve until water runs clear. Combine rice, water, coconut milk, lime juice, and cilantro in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed.
3. Roast the Brussel Sprouts: While the rice cooks, toss Brussel sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly browned.
4. Bake the Salmon: Place salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cooked through and flaky.
5. Serve: Divide coconut lime rice among plates. Top with roasted Brussel sprouts and baked salmon. Garnish with fresh cilantro and a squeeze of lime juice if desired.