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Preheat the oven to 425°F and line a sheet pan with parchment paper
Cook the minute rice according to the package instructions, adding salt
Gently toss the salmon chunks in salt, pepper and honey then place it on a sheet tray. Don't crowd the pan, space the salmon out
Roast for 3-5 minutes until desired doneness
While the salmon and rice are cooking, make your toppings and sauce
Heat at medium sauté pan over medium heat until hot then add the oil, bell peppers and salt. Sauté until slightly softened then turn off the heat and set aside
Toss the mango and avocado chunks in a bowl with lime juice then set aside until needed
Add all chimichurri ingredients into a food processor or blender then turn on high until chunky but blended. Check the salt level and adjust if needed
Layer each bowl with rice on the bottom then add the salmon, bell peppers, avocado mango mix then top with chimichurri. Serve immediately