Spiced Salmon with Roasted Sweet Potatoes and Coconut Rice

Ingredients:

• 4 Salmon fillets (about 6 oz each)
• 2 Large sweet potatoes, peeled and cubed
• 1 Cup uncooked white rice
• 1 Can (13.5 oz) full-fat coconut milk
• 1/4 Cup chopped fresh cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, coriander, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
2. While the potatoes are roasting, prepare the coconut rice: Rinse rice in a fine-mesh sieve until water runs clear. Combine rinsed rice and coconut milk in a saucepan over medium heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and stir in chopped cilantro.
3. Season salmon fillets with salt, pepper, and cayenne pepper (if using). Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear salmon for 2-3 minutes per side, then transfer to the preheated oven. Bake alongside roasted sweet potatoes for 8-10 minutes, or until salmon is cooked through and flakes easily with a fork.
4. Serve salmon over coconut rice with roasted sweet potatoes on the side. Garnish with additional fresh cilantro, if desired.