Salmon and Spicy Pineapple Bowls

1 lb skinless salmon, cut into cubes

1/4 cup extra virgin olive oil

1//4 cup soy sauce

Juice from 1/2 a lime

2 cloves of garlic, minced

2 cups fresh pineapple, cubed

1/4 tsp cayenne pepper

1 tsp honey

1 cup Jasmine rice

Juice from 1/2 a lime

To serve: sliced avocado, microgreens, chopped cucumber

Preheat the oven to 375 degrees. Cube the salmon and place into a large bowl. Add the olive oil, soy sauce, lime juice, garlic, and a big pinch of salt and pepper. Let marinate for 15-20 minutes. Meanwhile, prepare the pineapple by combining the cubed pineapple, cayenne pepper, honey, and a pinch of salt pepper. Place salmon (discard the marinade) and pineapple on a lined baking sheet. Bake for 15 minutes. While this is cooking, prepare the rice. Add rice and 1 1/2 cups of water to a small pot. Bring to a boil then reduce to a low simmer. Cover and let cook for 12 minutes. Stir in juice from 1/2 a lime.

To serve, add rice, salmon, and pineapple to a bowl. Top with avocado, microgreens, and chopped cucumber.