Here's a recipe that is based on the ingredients I have on hand:

• salmon filet /2
• tomato, black beans, red pepper, avocado, maybe some rice.
• Part of a lime
• Lots of fresh herbs...
   

🍽️ Components:

• Sheet Pan: Salmon, red pepper, tomato
• Stovetop: Rice (with black beans folded in after cooking)
• Cold topping: Avocado, lime, herbs

🧑‍🍳 Step-by-Step

1. Cook the Rice (Stovetop)

• Prepare your rice as usual.
• Once cooked, fold in rinsed black beans, a splash of lime juice, and a pinch of salt. Cover and set aside.

2. Prepare the Sheet Pan (Main Bake)

Preheat oven to 400°F (200°C)

• Salmon Filets:
  • Rub with olive oil, cumin, paprika, chili powder (or taco seasoning), salt, and pepper.
  • Optional: drizzle a little lime juice and honey for a subtle glaze.
• Tomato & Red Pepper:
  • Slice them and toss with olive oil, salt, cumin, and a bit of oregano or thyme.
  • Scatter them around the salmon on the sheet pan.
• Roast everything for 12–15 minutes, or until salmon is just cooked through and flakes easily with a fork.

3. Avocado Herb Salsa (Fresh)

While everything bakes, cube your avocado and mix with:

• Chopped fresh herbs (cilantro, parsley, mint – whatever you’ve got)
• A dash of lime juice
• Salt
• Optional: minced onion or garlic for more punch

This acts as a cool, creamy topping.

🥣 To Serve

In a bowl:

• Base of rice and beans
• Roasted salmon (whole or flaked)
• Roasted red pepper & tomato
• Scoop of avocado-herb salsa on top
• Extra lime wedge if you’ve got it

✅ Optional Upgrades

• Add cotija or feta cheese crumbles
• Don't forget hot sauce
• Sprinkle with toasted pepitas (pumpkin seeds) for crunch