Spiced Salmon with Roasted Butternut Squash & Coconut Lime Sauce

Ingredients:

• 2 (6-ounce) salmon fillets, skin on
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste

For the Coconut Lime Sauce:

• ½ cup full-fat coconut milk
• ¼ cup fresh lime juice
• 1 tablespoon chopped cilantro
• 1 tablespoon grated ginger
• 1 garlic clove, minced
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, cumin, paprika, cayenne pepper (if using), salt, and black pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the squash is roasting, prepare the coconut lime sauce. In a small saucepan, combine coconut milk, lime juice, cilantro, ginger, garlic, and salt. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until slightly thickened.
3. Season salmon fillets with salt and black pepper. Place on a baking sheet lined with parchment paper. Bake alongside the butternut squash for 12-15 minutes, or until cooked through and flaky.
4. Serve roasted salmon over a bed of butternut squash, drizzled generously with the creamy coconut lime sauce. Garnish with additional chopped cilantro if desired.