Creating the Salmon Rice Bowl with Avocado and Tomato Salad is straightforward. Just follow these simple steps:

1. Cook the Rice: Prepare your rice according to package instructions. Set aside.

2. Preheat the Oven: If you prefer baked salmon, preheat your oven to 400°F (200°C). Alternatively, you can pan-sear the salmon.

3. Prepare the Salmon: Season the salmon fillets with salt and pepper. Drizzle with olive oil and soy sauce for added flavor.

4. Bake or Sear the Salmon:
– Oven Method: Place the salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the salmon flakes easily with a fork.
– Pan-Seared Method: Heat a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes. Flip and cook for an additional 3-4 minutes until cooked through.

5. Prepare the Salad: In a bowl, combine the halved cherry tomatoes and sliced avocado. Drizzle with lemon juice, and season with salt and pepper. Toss gently to combine.

6. Assemble the Bowl: In a serving bowl, layer the cooked rice as the base. Place the cooked salmon on top, followed by the avocado and tomato salad.

7. Garnish: Add fresh cilantro or parsley as a garnish, if desired.

8. Serve Warm: Enjoy your Salmon Rice Bowl while the salmon is still warm!