Start by cooking your brown rice according to the package instructions. Typically, this involves rinsing the rice, bringing water to a boil, adding the rice, and simmering until tender. Once cooked, fluff with a fork and set aside.
While the rice is cooking, prepare the vegetables. In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the chopped carrots and broccoli florets, sautéing for about 5 minutes until they begin to soften. Next, add the zucchini and minced ginger, continuing to cook for an additional 3-4 minutes. Season with sea salt and coconut aminos, and if you like a little heat, stir in the sriracha. Mix well and cook for another minute. Stir in the baby spinach and cook until just wilted. Remove from heat and set aside.
In the same skillet, add 2 teaspoons of avocado oil and heat over medium-high heat. Pat the salmon fillets dry with a paper towel, then season both sides with sea salt and ground paprika. Once the oil is hot, carefully place the salmon fillets in the skillet. Cook for 4-5 minutes on each side, or until the salmon is golden brown and crispy on the outside while remaining tender and flaky on the inside.
To assemble your bowls, start with a base of cooked brown rice. Top with a generous portion of the sautéed ginger vegetables, then place the crispy salmon fillet on top. Garnish with sliced green onions for a fresh crunch.
