Spice-Crusted Salmon with Roasted Veggies

 It is claimed that salmon is one of the world's healthiest foods, loaded with omega-3s, essential amino acids, and protien - also beneficial for a number of ailments including painful joints, depression, and cardiovascular disease. With recent studies to prove that it is also an anti-cancer food and great for the eyes and all eye-related issues, it's no wonder salmon is considered a miracle super-food. On an aesthetic level, can you believe how gorgeous the flesh of this bright coral-pink fish is?  Their distict pinkish color is a result of their consumption of a carotenoid anti-oxidant that comes from their diet.  The carotenoid family of anti-oxidants  is what gives oranges, tomatoes and carrots their familiar hues. And interestingly, this is the same way that pink flamingoes gain the brilliant pink color of their feathers. Fascinating! But i'll be honest with you... I'm not particularly a fish fan. If it isnt cooked properly and devoid of 'fishiness', good luck trying to get me to eat it :). But this recipe is a winner... with the crust of spices, the sweetness of maple, and the subtlety of the side of roasted red/orange vegetables, your mouth - and your eyes - will surely be happy. Say hello to this awesome dose of beta-Carotene.

 

Ingredients:

• 2 salmon fillets

• 2 tablespoons maple syrup

• 2 tablespoons lemon juice

• 1/2 tablespoon chili powder

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• ½ teaspoon salt

• ⅛ teaspoon black pepper

for roasted vegetable side:

• 1 sweet potato, washed and sliced

• 1 carrot, washed and sliced

• 1 onion, quatered

• 2 spoons mustard

• I teaspoon maple syrup

• 1/4 cup water

 

Method:

 

For the Salmon:

• Cover a baking tray with foil and spray with cooking spray. Place the salmon on the baking sheet and drizzle on the maple syrup and lemon juice

• In a small bowl, mix the chili powder, paprika, garlic powder, cumin salt and black pepper

• Sprinkle spices onto the salmon fillets

• Set the oven to 240.C degrees and place the salmon into the oven

• Bake uncovered for 20 minutes

 

For the vegetables:

• Cover a deep oven-dish with foil, leaving some hanging over the side to close into a pouch

• Place chopped vegetables into the foil, and toss with mustard and maple syrup

• Add water. Close foil over vegetables, forming an airtight pouch

• Place in the oven, and serve alongside salmon when finished

 

NOTE: salmon cooks fairly quickly. I usually begin with the roasted vegetables and throw them into the oven about 15 minutes before I start on the salmon.

 

 

 

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