Serves Two For the taco seasoning: 1 tablespoon coconut sugar (or brown sugar) 3/4 teaspoon cumin ¾ teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/8 teaspoon cayenne pepper (or just a pinch!) ¼ teaspoon salt
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil and grease lightly with olive oil or nonstick cooking spray. Place salmon skin side down. Drizzle salmon filets with olive oil and a squeeze of lime juice.
Next, prepare your salmon seasoning mix (measurements in description): in a small bowl mix together the coconut sugar, cumin, chili powder, garlic powder, paprika, cayenne pepper and salt and pepper. Sprinkle your taco seasoning on the salmon. Use your fingertips to rub the seasoning in evenly all over the salmon. Set aside.
Next prepare your rice: add olive oil to a medium pot and place over medium heat. Once oil is hot, add garlic. Saute until fragrant. Bring heat to medium-low and add in tomato sauce, cumin, coriander, turmeric, garlic powder, salt and pepper. Simmer for 2 minutes until sauce comes together. Next, add in water and bring to a boil. Once it boils, stir in rice, cover immediately and reduce heat to low and simmer for 15-20 minutes or until rice is tender. After 15 minutes, remove pot from heat, stir rice with a fork and then place cover back on. Allow rice to steam covered for another 10 minutes off the heat.