makes 2 servings
2 6 oz wild sockeye salmon fillets
extra virgin olive oil
1 T organic Dijon mustard
1/2 t ground coriander
1/4 t fine sea salt
1/4 t ground black pepper
1/4 t ground cumin
1/8 t ground cardamom
1/8 t ground ginger
1/8 t ground cinnamon
1. Preheat the oven to 425 degrees.
2. Cover a rimmed baking sheet with aluminum foil.
3. Place each fillet skin-side down on the foil.
4. Lightly brush each fillet with olive oil.
5. Brush 1/2 T of dijon mustard over each salmon fillet.
6. In a small bowl, mix together the ground coriander, fine sea salt, black pepper, cumin, cardamom, ginger, and cinnamon.
7. Sprinkle the spice mixture over the top of each salmon fillet until both are fully covered.
8. Roast the salmon fillets in the oven for 12-14 minutes, or until the salmon lightly flakes apart with a fork.