Recipe courtesy of Half Baked Harvest.


For Salmon:

For Avocado Feta Salad:

    For Chipotle Mayo:


    1. 1. Preheat the oven to 450° F.  
    1. On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, chipotle in adobo, 2 tablespoons honey, tamari (or soy sauce), and a pinch each of salt and pepper. Arrange in a single layer. Roast 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon aside.
    2. In a small bowl, whisk together 3 tablespoons of olive oil, 2 teaspoons honey, and the apple cider vinegar. Stir in the cilantro and season with salt and pepper. Set the sauce aside for serving.
    3. To make the salad. Combine the avocado, cucumbers, serrano pepper, cilantro, cumin, and feta in a bowl. Toss with the olive oil, lime, lemon juice, and season with salt.
    4. For the mayo, combine all ingredients in a bowl.
    5. Spoon the salmon over the bowls of rice. Top with the avocado salad and drizzle the cilantro lime sauce over everything. Add a dollop of spicy mayo. Enjoy!

    By: Aubrey Redd, MS RD, LDN