Honey Chipotle Salmon with Mango Salad

1 Preheat the oven to 400 F
2 Season the salmon with the spice blend. Drizzle with the olive oil and honey
3 Bake for about 15-18 minutes, depending on the size and thickness of the fish. Top with fresh lime juice once done
4 While the salmon bakes, prepare the rice. Heat a pot on medium heat and add in the uncooked rice with the olive oil. Stir it together for 1-2 minutes, then add in the crushed garlic. Pour in three cups of water, raise the heat to high, cover the pot and let the water come to a boil. Once boiling, reduce the heat to low and let the rice cook for about 15-20 minutes, until all the water has evaporated. Remove the pot from the flame and let the rice sit for 10 minutes, then fluff it with a fork. Mix in the lime juice, lime zest, cilantro and salt. Adjust the salt to your liking and set aside.
5 Lastly, prepare the mango salad. Add the chopped mango, tomatoes, jalapeno, cilantro and red onion to a bowl. Toss with the olive oil, lime juice and salt and mix well
6 Serve the salmon over the rice and top with the mango salad