Spiced Salmon with Roasted Sweet Potatoes and Coconut-Lime Salsa

Ingredients:

• 1.5 lbs salmon fillet, skin on
• 2 large sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste
• For the salsa:
  • 1 can (13.5 oz) coconut milk, full fat
  • 1/4 cup chopped fresh cilantro
  • 2 limes, juiced and zested
  • 1 small red onion, finely chopped
  • 1 jalapeño pepper, seeded and minced
  • Salt to taste

Instructions:

1. 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.
2. While the sweet potatoes are roasting, pat the salmon fillet dry and season generously with salt and black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the salmon skin-side down for 3-4 minutes, or until crispy and golden brown. Flip and cook for another 2-3 minutes, or until cooked through. Transfer the skillet to the preheated oven and bake alongside the sweet potatoes for an additional 5-7 minutes.
3. To make the salsa, combine all ingredients in a bowl and mix well. Season with salt to taste.
4. Serve the roasted salmon over a bed of sweet potatoes, topped generously with the coconut-lime salsa. Garnish with fresh cilantro sprigs, if desired.