Name: "Everything Spice" Baked Salmon Rice Bowl with Avocado & Tomatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 tbsp capers; 1 small bunch fresh dill; 3 small pkgs grape tomatoes; 1 ½ cups jasmine rice; 3 lemons; 1.02 kg salmon fillet; black pepper; Dijon mustard; extra virgin olive oil; garlic powder; onion powder; poppy seeds; salt; sesame seeds

"Everything Spice" Baked Salmon Rice Bowl with Avocado & Tomatoes"Everything Spice" Baked Salmon Rice Bowl with Avocado & Tomatoes — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ avocados

3 tbsp capers

1 small bunch fresh dill

3 small pkgs grape tomatoes

1 ½ cups jasmine rice

3 lemons

1.02 kg salmon fillet

black pepper

Dijon mustard

extra virgin olive oil

garlic powder

onion powder

poppy seeds

salt

sesame seeds

Instructions

Preheat oven to 230°C (450°F).

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, divide tomatoes between two baking sheet pans. Drizzle with oil and season with salt. Stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until tomatoes are just beginning to burst, about 10 minutes.

Meanwhile, place seeds and spices in a small bowl; stir to combine the "everything spice" mixture.

Pat the salmon dry with paper towels, season with salt, and place, skin-side down, on a plate. Spread the top-side with Dijon, then sprinkle evenly with the spice mixture, pressing gently to adhere. (Reserve bowl for later use.)

When the tomatoes are starting to burst, remove from the oven. Add salmon to the baking sheets, nestling the fillets into the tomatoes.

Return baking sheets to the oven and continue to roast until the tomatoes are browned and salmon is cooked through, 8-10 minutes more. Remove from oven.

Meanwhile, zest and juice lemons into the reserved bowl.

Shave dill leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl with the lemon along with oil, salt, and pepper. Stir to combine the dressing and set aside.

Halve and pit avocados. Halve lengthwise and slice thinly while still in the skin, then scoop out with a spoon.

To serve, divide rice between bowls. Top with salmon, roasted tomatoes, avocado, and capers, then drizzle with dressing. Enjoy!

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