Spiced Salmon with Roasted Carrots and Apricot-Ginger Glaze

Spiced Salmon with Roasted Carrots and Apricot-Ginger Glaze

Yields: 2 servings Prep Time: 15 minutes Cook Time: 20 minutes

Ingredients:

• 2 salmon filets (6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1 pound baby carrots, peeled and halved
• 1/4 cup dried apricots, chopped
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 tablespoon chopped cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Toss the carrots with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
2. While the carrots are roasting, prepare the glaze by combining chopped apricots, minced ginger, soy sauce, honey, lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the glaze thickens slightly, about 5 minutes.
3. Season the salmon filets with cumin, paprika, cayenne pepper, salt, and black pepper. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the salmon for 3-4 minutes per side, or until golden brown and cooked through.
4. Transfer the skillet to the oven and bake for an additional 5-7 minutes, or until the salmon is flaky and easily pulls apart with a fork.
5. Remove the salmon from the oven and pour half of the apricot-ginger glaze over each filet. Garnish with chopped cilantro and serve immediately alongside roasted carrots.