Spiced Salmon with Roasted Sweet Potato and Pistachio Crumble

Ingredients:

• 1 pound boneless, skinless salmon fillet
• 2 large sweet potatoes, peeled and diced
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1/2 cup shelled pistachios, roughly chopped
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with 2 tablespoons of olive oil, cumin, paprika, coriander, cayenne pepper (if using), salt, and black pepper. Spread in an even layer on the prepared baking sheet.
3. Roast for 20-25 minutes, or until tender and slightly caramelized.
4. While the sweet potatoes roast, place the salmon fillet on a separate piece of parchment paper. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
5. Bake the salmon alongside the sweet potatoes for the last 10-12 minutes, or until cooked through.
6. In a small bowl, combine the chopped pistachios, feta cheese, and parsley.
7. To serve, place a roasted sweet potato on each plate, top with the baked salmon, and sprinkle generously with the pistachio crumble.