For this recipe you'll need: salmon, rice, bell peppers, avocado, mango, onion, seasoning, lime, orange, soy sauce, avocado, jalapeno, cilantro, and garlic.
Gently toss salmon, salt, pepper, and honey in a bowl. Place salmon on the prepared sheet pan in a single layer and roast for 3-5 minutes.
Add all chimichurri ingredients to a blender or food processor. Blend on high until chunky but blended. Taste then adjust salt, if needed.
Heat a sauté pan over medium heat until hot then add the oil, bell peppers and salt. Sauté until slightly softened then remove from heat and set aside.
In a medium bowl, toss the mango, avocado and lime juice then set aside.
Layer each bowl with rice in the bottom, cooked salmon pieces, bell peppers, avocado mango mixture, and top with the chimichurri. Serve immediately.
In Krista's Kitchen