You want a quick, filling and healthy dinner? Try this recipe out. It is so simple and fast, yet the variety of spices will really get your tastebuds working. I like to make this with sauteed asparagus and cinnamon-sugar sweet potatos, but you can make this with whatever side you prefer.
8 ounces salmon fillet
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
1/4 teaspoon onion powder
1 bunch asparagus
Sea salt and kosher salt to taste (or just kosher salt)
Freshly ground black pepper to taste
Extra Virgin Olive Oil
2 sweet potatoes
1/2 teaspoon brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon coarse sugar
Preheat oven to 350 degrees Farenheit. Coat a shallow baking dish with cooking spray.
Combine brown sugar, coarse sugar and cinnamon in a bowl. Slice sweet potato into 1/4" rounds. Place in a shallow baking dish and drizzle with vegetable oil. Sprinkle sugars evenly over potato slices, place in oven. Bake for 35-40 minutes or until sweet potatoes are tender.
Preheat oven to 350 degrees Farenheit. Spray a shallow baking dish with cooking spray.
Combine first six ingredients in a bowl. Rub mixture over salmon fillets. Bake salmon for 20-25 minutes (or until salmon flakes).
Heat olive oil in a saute` pan over medium heat. Add asparagus and a pinch of kosher salt. Saute` for three minutes. Lower heat to medium low and add enough water to just cover the bottom of the pan. Cover and cook for additional 5 minutes or until tender. Drain water, drizzle with olive oil and add coarse sea salt and freshly ground black pepper to taste.