Ingredients:
- 4 salmon fillets (6 oz each)
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- For the dressing:
- 1/2 cup full-fat coconut milk
- 1/4 cup lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon honey
- 1 clove garlic, minced
Instructions:
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, paprika, cayenne pepper, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
- While the sweet potatoes are roasting, place salmon fillets on a lightly greased baking sheet. Season with salt and black pepper.
- Bake salmon alongside the sweet potatoes for 12-15 minutes, or until cooked through.
- Meanwhile, whisk together all dressing ingredients in a small bowl. Taste and adjust seasoning as needed.
- Serve roasted salmon over the sweet potatoes, drizzled with the coconut lime dressing. Garnish with fresh cilantro sprigs, if desired.