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If you haven't already, make the green rice so it's ready to go.
Preheat the oven to 400 degrees Fahrenheit.
I opted to cut the salmon into strips, but you can leave the filets whole if you prefer.
Add the salt and pepper to the salmon and pat into the tops.
Whisk together all remaining salmon ingredients, then brush on top.
Bake for 12-18 minutes, depending on how thick your filets are and your personal preference. I then like to broil the tops for about 2-3 minutes so they get crispy.
If you chose to broil, just be careful since it can turn into burning very quickly.
While that's cooking, add the kale, olive oil, garlic, salt and pepper to a pan and saute over medium/low heat.
Saute just for about 3 minutes or until dark green and wilted.
Assemble your bowls with a base of rice, then add on the kale, salmon, avocado, pickled red onion and either my cilantro lime crema or just sriracha mayo.