2 tablespoons brown sugar
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 salmon fillet (2pounds)
In small bowl combine the first five ingredients. Mix well. Rub over flesh side of fillet and refrigerate for 30 minutes. Place skin side down in a 13x9x2 baking coated with nonstick cooking spray(I use olive oil spray).
Lay asparagus in pan and spray with olive oil spray and sprinkle garlic powder on top.
Bake at 375 for 20-25 minutes or until fish flakes easily with a fork.