Salmon & Avocado Rice Bowl

Dinner

Serves: 2

Ingredients:

• ¾ cup (140g) jasmine rice

• 2 salmon fillets

• 2 tbsp. lime juice

• 1 tbsp. honey

• 3 tbsp. coriander, chopped

• 1 avocado, cubed

• ¼ tsp. chilli powder

• salt and pepper to taste

Instructions:

1. Cook rice according to instructions on the packaging.

2. Preheat the oven to 425F (220C) and line a baking tray with aluminium foil. Rub the salmon skin with some oil and place the fillets skin down on the tray.

3. Mix 1 tbsp. lime juice, honey, and 2 tbsp. coriander together and rub into the salmon fillets, season with salt. Bake salmon for 12-15 minutes, until cooked through and browned.

4. Place the cubed avocado into a bowl and add the remaining 1 tbsp. lime juice, 1 tbsp. coriander, chilli powder, and season with salt and pepper. Gently mix.

5. To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.