Spiced Salmon with Roasted Carrots and Cilantro-Lime Rice

Ingredients:

• 1 pound salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1 pound carrots, peeled and chopped into 1-inch pieces
• 1 cup uncooked long grain rice
• 1 tablespoon butter
• 1/2 cup chopped cilantro
• 1/4 cup lime juice
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine olive oil, cumin powder, paprika, cayenne pepper (if using), salt, and black pepper. Rub the spice mixture evenly over the salmon fillets.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Roast for 12-15 minutes, or until cooked through and flaky.
4. While the salmon is roasting, toss the carrots with olive oil, salt, and pepper in a separate bowl. Spread them on a baking sheet and roast alongside the salmon for 20-25 minutes, or until tender and slightly caramelized.
5. To prepare the cilantro-lime rice, melt butter in a medium saucepan over medium heat. Add the rice and toast for 1 minute, stirring constantly. Pour in 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Fluff the rice with a fork and stir in the cilantro, lime juice, and salt.
7. Serve the roasted salmon with the roasted carrots and cilantro-lime rice.