"Everything Spice" Baked Salmon Rice Bowl with Avocado & Tomatoes

Directions

1. Preheat the oven to 450°F.
2. Rinse the jasmine rice in a colander until the water runs clear, then transfer it to a small saucepan with water and bring to a boil.
3. Wash and dry all produce.
4. When the水 comes to a boil, reduce heat to low, cover, and simmer until the liquid is absorbed (about 15–18 minutes). Remove from heat and let sit, still covered, for 5 minutes.
5. On a baking sheet, toss the grape tomatoes with a little oil and a pinch of salt, spreading them into an even layer.
6. Roast the tomatoes in the oven, stirring halfway, until they begin to burst (about 10 minutes).
7. In a small bowl, combine the everything spice ingredients and mix well.
8. Pat the salmon dry, season with salt, place on a plate skin-side down, spread Dijon over the top, then press the spice mix onto the top.
9. When the tomatoes start to burst, slide the salmon onto the baking sheet among the tomatoes and continue roasting until the salmon is cooked through (about 7–8 more minutes).
10. Zest and juice the lemon into the reserved bowl, then stir in chopped dill, olive oil, salt, and pepper to form the dressing.
11. Halve and pit the avocado, slice it thinly in the skin, then scoop out the flesh with a spoon.
12. To serve, divide the cooked rice among bowls, top with salmon, roasted tomatoes, avocado, and capers, then drizzle with the lemon-dill dressing.