Ingredients

• 1 medium mango - peeled , seeded, and chopped
• 0.75 reds bell pepper
• 0.25 cups green onions
• 0.5 teaspoons lime zest
• 2 tablespoons lime juice
• 3 tablespoons olive oil , divided
• 1 habanero
• 1 tablespoon chopped fresh basil
• 2 teaspoons honey
• 0.75 teaspoons kosher salt , divided
• 1 tablespoon brown sugar
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoons onion powder
• 0.5 teaspoons ground cumin
• 4 6-ounce) salmon fillets
• 3 cups jasmine rice
• 1 15-ounce) can black beans , rinsed and drained
• 1 avocado - peeled , seeded, and sliced
• 0.75 cups red onion or pickled red onion , see Recipe Tip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees C (230 degrees C). Line a rimmed baking sheet with foil. Coat foil with nonstick cooking spray.
2. 2 For mango salsa, combine mango, red pepper, green onion, lime zest and juice, 1 tablespoon olive oil, habanero, basil, honey, and 1/4 teaspoon salt in a bowl.
3. 3 For BBQ spice mixture, combine brown sugar, chili powder, smoked paprika, onion powder, cumin, and remaining 1/2 teaspoon salt in a small bowl.
4. 4 Place salmon fillets on the prepared baking sheet. Brush with remaining 2 tablespoons olive oil. Sprinkle generously with BBQ spice mixture.
5. 5 Bake until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2-inch thickness of fish.
6. 6 Arrange rice and beans in four shallow serving bowls. Top with salmon and salsa. Arrange avocado and red onion in the bowls. Serve and enjoy.

Nutrition per serving