Ingredients:
- 1 pound salmon fillet, skin on
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- For the glaze:
- 1/4 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon chopped cilantro
Instructions:
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- While sweet potatoes roast, season salmon fillet with salt and black pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear salmon skin-side down for 3-4 minutes, then flip and cook for an additional 2-3 minutes, or until cooked through.
- To make the glaze, combine coconut milk, lime juice, honey, and cilantro in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened.
- Serve roasted sweet potatoes drizzled with coconut-lime glaze and top with pan-seared salmon.