Spice Crusted Salmon with Cinnamon Sugar Sweet Potatoes and Sauteed Asparagus

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.

Serves 2

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

Asparagus

1 bunch asparagus
Sea salt and kosher salt to taste (or just kosher salt)
Water
Freshly ground black pepper to taste
Extra Virgin Olive Oil

Sweet potato

2 sweet potatoes
Vegetable Oil
1/2 teaspoon brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon coarse sugar

Directions

Sweet Potato

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.

Salmon

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).

Asparagus

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.

Comments

[Matt]

This is now on my short list of things to try. It looks delicious and has an interesting combination of flavors!

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The potato originated in Peru and has been cultivated since 8000 years ago in South America and it was important food of the Incas who developed advanced techniques for storing. In the fourth century the Spanish conquistadors brought it to Europe and sold in 1573 and potato in Seville. In 1900 he became one of the main food of the world. However, in the old world passed through fears and doubts in some places because it is attributed to be the cause of many evils from leprosy to lust.

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Cinnamon possesses carminative, anti-ulcer, stomach and antivomitivas, thanks to essential oils that contain certain properties that dissolve better food, stimulate saliva and gastric juices, making it easier to digest. Therefore, it helps fight aerophagia, difficult digestions acidity and stimulates appetite in cases of absence.

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