Salmon is my favorite fish! I love the combination of sweet and spicy in a crunchy topping in this recipe. I paired salmon with sweet potato and carrot curry fries and steamed edamame. Feel free to pair this insanely delicious salmon with the sides of your choice.

Salmon recipe adapted from Food Network

Sweet and Spicy Baked Salmon

Ingredients:

2 pound salmon filet

1 tablespoon olive oil

2 tablespoons brown sugar

1 tablespoon chili powder

1 teaspoon cumin

1/8 teaspoon salt

1/8 teaspoon ground black pepper

Directions:

1. Preheat oven to 350 degrees. Line a 9×13 glass baking dish with aluminum foil. Spray with olive oil spray.
2. Paint the fish with olive oil.
3. Mix brown sugar, chili powder, cumin, salt, and pepper in a small bowl.
4. Sprinkle 1/2 spice mixture over the fish. Gently pat down. Let sit 10 minutes. After ten minutes add the remaining spice mixture and pat to ensure the fish is covered.
5. Bake 35-40 minutes until fish is pink and flaky.
6. Serve with sides.

Curry Sweet Potato and Carrot Fries with Curry Peach Yogurt Dipping Sauce

Ingredients:

1 sweet potato peeled and sliced into wedges

1 cup baby carrots cut in half or 1 large carrot peeled and sliced

1 tablespoon olive oil

dash of salt and pepper

1 teaspoon curry powder

1/4 cup nonfat vanilla Greek yogurt

1 tablespoon peach jam

1/2 teaspoon curry powder

Directions:

1. Place sweet potato wedges and carrot slices in a bowl. Drizzle olive oil. Shake bowl to spread olive oil. Sprinkle salt and pepper and shake bowl again. Sprinkle curry powder and shake again.
2. Fry potatoes in air fryer at 370 degrees for 15 minutes. Shake halfway through to ensure even cooking.
3. Dipping sauce- mix yogurt, jam, and curry powder in a small bowl. Double the recipe as needed.

Note: I steamed a bag of sea salt edamame and added a few steamed shrimp to serve with this meal too.