MEAL PREP TIP: You’ll need a total of 5 tablespoons of minced cilantro, do it all at one time. You’ll need a total of 3 tablespoons lime juice so be sure to juice your limes at one time too!

Rice:
1 cup brown rice
3 Tbsp. vegetable stock
Juice from ½ large lime, roughly 1 Tbsp.
1 Tbsp. honey
2 Tbsp. minced fresh cilantro

Salmon:
2-8 oz. wild-caught salmon fillets, skin on
Olive oil
1 Tbsp. lime juice, fresh or bottled
1 Tbsp. honey
2 Tbsp. minced fresh cilantro
Salt

Avocado:
1 ripe avocado, chopped
1 Tbsp. lime juice
1 Tbsp. minced fresh cilantro
¼ tsp. chili powder (less for milder topping)
Salt

Rice:
Cook rice per instructions. In a medium pot, add stock, lime juice, honey, and cilantro.
Simmer for about a minute. Take the pan off heat and add the rice. Season with a little salt, mix well, and set aside.

Salmon:
Preheat oven to 425. Cover a rimmed baking sheet with aluminum foil.
Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.

Mix lime juice, honey, and cilantro; rub salmon fillets. Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.

Avocado:
Mixed chopped avocado with lime juice, cilantro, chili powder, and salt.
For two servings: divide rice among two bowls, add a salmon fillet, and top each bowl with half the avocado mixture.