Spiced Salmon with Roasted Sweet Potatoes and Coconut-Lime Quinoa

Ingredients:

• 1 lb salmon fillet, skin on or off
• 2 large sweet potatoes, peeled and diced
• 1 cup cooked quinoa
• 1 can (13.5 oz) full-fat coconut milk
• Juice of 1 lime
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced 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.

2. While the sweet potatoes are roasting, combine cooked quinoa, coconut milk, lime juice, salt, and pepper in a saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook for 5 minutes, or until heated through and the quinoa has absorbed most of the liquid.

3. Season the salmon fillet with salt and black pepper. Heat a large skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes, or until golden brown and crispy. Flip and cook for an additional 2-3 minutes, or until cooked through.

4. To serve, divide quinoa among plates and top with roasted sweet potatoes and a salmon fillet. Garnish with fresh cilantro.