Spiced Salmon with Roasted Carrot-Ginger Purée

Ingredients:

• 2 Salmon fillets (6 oz each)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper to taste
• 1 lb carrots, peeled and chopped
• 1 inch fresh ginger, peeled and minced
• 1/4 cup vegetable broth
• 1 tbsp lemon juice
• 1 tbsp chopped cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat salmon fillets dry with paper towels and season generously with cumin, turmeric, cayenne pepper, salt, and black pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Add salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes.
4. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. While the salmon bakes, combine carrots, ginger, vegetable broth, lemon juice, salt, and pepper in a saucepan. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until carrots are tender.
6. Using an immersion blender or regular blender, puree the carrot mixture until smooth. Season with additional salt and pepper to taste.
7. Serve the baked salmon fillets topped with the warm carrot-ginger purée and garnish with chopped cilantro.