Hot Honey Salmon Bowl

Ready in 35 minutes

2 servings

Ingredients

• 1 pound wild salmon (2 4-6oz filets)

• 2 tablespoons avocado oil (or any neutral oil)

• 2 tablespoons chipotle chili powder 

• ½ teaspoon smoked paprika

• ½ teaspoon cayenne pepper

• ½ teaspoon garlic powder

• 1 teaspoon honey

• 1 teaspoon soy sauce

• ¼ teaspoon black pepper

• 1 teaspoon lemon zest (~1 lemon worth of zest)

• ~20 sprigs asparagus, trimmed

• 2 cups broccoli, small florets 

• ½ teaspoon chili powder

• ½ teaspoon smoked paprika 

• ½ teaspoon garlic powder

• 1 cup cooked forbidden rice  

• 1 tablespoon avocado oil 

• ¼ teaspoon salt

• 1 tablespoon lemon 

• 4 teaspoons crumbled feta

• 1 cup arugula

Preparation

1. Gather all ingredients and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 

2. Assemble rice according to package instructions. Set aside. 

3. Clean salmon and pat dry with a paper towel. Add salmon, chipotle chili powder, smoked paprika, cayenne, garlic powder, honey, soy sauce, black pepper and lemon zest  to a small bowl, mix until evenly combined. Add to ½ of your lined baking tray and place in the oven for about 12-15 minutes or until tender and flakey. 

4. Rinse the small bowl and add broccoli and asparagus. Lightly toss in avocado oil, chili powder, paprika, garlic powder, lemon juice, salt and pepper. Add to the baking sheet and cook for an additional 10 minutes with the salmon. 

5. Assemble the bowl by first placing a base of rice. Add asparagus, broccoli and arugula.  Add salmon and garnish with a chipotle ranch. Enjoy!