1. Preheat the oven to 450° F.

2. On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, paprika, salt, and pepper. Arrange in a single layer. On the other side of the pan, add the asparagus. Toss with 1 tablespoon olive oil, salt, and pepper. Roast 10-15 minutes or until the salmon is just undercooked to your liking.

3. Meanwhile, make the hot honey. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.

4. Spoon some of the hot honey over the salmon. Switch the oven to broil and broil until lightly charred and crispy. Spoon over additional hot honey, to your taste.

5. To make the salsa. Combine all ingredients in a bowl and season with salt, gently tossing.

6. Arrange the salmon and asparagus over bowls of rice. Top with salsa. Add ranch on the side or drizzle over each bowl. Enjoy!

Creamy Cilantro-Basil Ranch: In a blender, blend 1/2 cup plain greek yogurt or sour cream, 1/3 cup mayo, 2 tablespoons buttermilk, 1 cup fresh cilantro, 1/2 cup fresh basil, 1/4 cup fresh chopped chives, 2 teaspoons Worcestershire, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne, and a pinch each of kosher salt and black pepper. Blend until creamy.

Roasted Spicy Salmon Rice Bowls

Ingredients

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