Rinse the jasmine rice under cold water until the water runs mostly clear, then add it to a pot with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes to finish steaming.

While the rice cooks, preheat your oven to 425°F and line a baking sheet with parchment paper. In a small bowl, combine 4 tablespoons of chicken stock, 1.5 tablespoons of lime juice, 1 tablespoon of honey, and 3 tablespoons of finely chopped cilantro—set this mixture aside. Pat the salmon fillets dry with paper towels, then rub the skin side with 0.5 tablespoon of olive oil and season with 1 teaspoon of salt. Place the salmon skin-side down on the prepared baking sheet.

In another small bowl, mix together 1.5 tablespoons of lime juice, 1 teaspoon of honey, and 2.5 tablespoons of finely chopped cilantro. Spread this mixture evenly over the top of the salmon fillets. Bake in the preheated oven for 12-18 minutes, depending on the thickness of your fillets—the salmon should flake easily with a fork when done. I like to check the salmon at 12 minutes first, as thinner fillets can overcook quickly.

Heat a small saucepan over medium heat and pour in the reserved stock mixture from Step 2. Simmer for about 1 minute to lightly reduce and infuse the flavors, then remove from heat. Fluff the cooked rice from Step 1 with a fork, then gently fold in the warm stock mixture until evenly distributed. The rice should be moist and fragrant without being soggy.

While the salmon finishes baking, cut the avocado in half, remove the pit, and dice the flesh into bite-sized pieces. Place the diced avocado in a small bowl and gently toss with 1.5 tablespoons of lime juice, 1.5 tablespoons of finely chopped cilantro, 3/4 teaspoon of chili powder, and 1/4 teaspoon of salt. I find that gently folding rather than stirring helps keep the avocado pieces intact and prevents them from turning into mush.

Divide the finished seasoned rice from Step 4 evenly among serving bowls. Top each portion with a piece of the baked salmon from Step 3, and finish with a generous dollop of the prepared avocado mixture from Step 5. Serve immediately while the salmon is still warm—the contrast between the warm rice and salmon with the cool, creamy avocado is part of what makes this bowl so delicious.