Spice and Cocoa Rubbed Salmon with Carrots and Yogurt

Ingredients for salmon: 

4 skinless salmon fillets
2 TBSP butter
2 cloves of garlic, minced
2 TBSP dark brown sugar
2 tsp chipotle chili powder
2 tsp cocoa powder
2 tsp coriander

salt and pepper

Ingredients for carrots: 

2 bunches of whole carrots
6 TBSP butter
1/4 cup honey
2 oranges, zest and juice
1 cup cooked quinoa, cooled
olive oil
salt and pepper

Ingredients for Yogurt Tahini Sauce:

1 cup plain greek yogurt

2 TBSP lime juice

2 TBSP tahini

1 TBSP dill

salt and pepper to taste

Directions: 

1. Start by combining your seasonings for salmon.  Melt the butter and add minced garlic. Brush the salmon with garlic butter.  Rub all sides with spice rub and then reserve in fridge. 

2. Preheat the oven to 400 degrees. 

3. Line a sheet pan with parchment paper. Toss carrots with olive oil, salt and pepper. Roast carrots in a single layer for 20 minutes. 

4. Meanwhile, in a saucepan on medium low heat, combine 6 TBSP butter and cook until a nutty smell begins - about 5-7 minutes. Add honey, orange juice, orange zest and raise heat. Reduce about 5-7 minutes or until thick.  

5. Line another sheet tray with parchment paper, place the salmon on this tray. 

6. When the carrots have roasted for 20 minutes, take them out, move them to one side of the tray and lay the cooled quinoa out on the other side of this tray. Brush some of the butter orange glaze on the carrots. 

7. Place the carrots and quinoa and the salmon in the oven for 20 minutes together.  Check the salmon doneness, tenderness of the carrots and quinoa should be slightly crispy. 

8. Meanwhile, combine the ingredients for your yogurt tahini sauce.

9. When everything is cooked to your liking, place a smear of yogurt tahini sauce on the bottom of the plate. Top with carrots and then salmon. Drizzle a little more butter orange glaze over the top. Finish with some sprinkles of crispy quinoa.