Spiced Salmon with Roasted Carrots & Coconut-Lime Rice

Ingredients:

• 1 lb salmon fillets, skin on
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1 lb carrots, peeled and sliced into rounds
• 1 tbsp coconut oil
• 1 cup jasmine rice
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup water
• Juice of 1 lime
• Chopped fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). In a small bowl, combine olive oil, cumin, coriander, turmeric, cayenne pepper (if using), salt, and black pepper. Rub the mixture all over the salmon fillets.
2. Arrange the sliced carrots in a single layer on a baking sheet lined with parchment paper. Drizzle with coconut oil and season with salt and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
3. While the carrots are roasting, prepare the coconut-lime rice. In a medium saucepan, combine jasmine rice, coconut milk, water, and lime juice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork.
4. Heat a large skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 3-4 minutes per side, or until cooked through and flaky.
5. To serve, divide the coconut-lime rice among plates. Top with roasted carrots and a pan-seared salmon fillet. Garnish with chopped cilantro.