Salmon Mango Salsa Bowl

1: Cover salmon with olive oil and seasonings.

2: Place on a sheet pan lined with parchment paper and convection bake at 400°F for 9-12 minutes.

3: Combine mango salsa ingredients in a bowl and store in the fridge until ready to use.

4: In a bowl, mix spicy mayo ingredients according to desired taste.

5: Rinse rice under water until it runs clear, then drain.

6: Add rice, coconut milk, water, and salt into a saucepan over medium-high heat.

7: Add bay leaf and olive oil to prevent sticking, and stir until most of the water is absorbed.

8: Cover and simmer on low for about 15-20 minutes.

9: Serve the salmon with avocado and top with chopped cilantro.