Salmon Avocado Rice Bowl

Cook rice according to instructions on the packaging.

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

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

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

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.