Cook the rice: Rinse the basmati rice under running water until the water runs clear. Cook the rice according to the package instructions and set it aside.

Prepare the salmon: Season the salmon fillet with salt and pepper. Heat a pan with a drizzle of extra virgin olive oil and cook the salmon for 3-4 minutes per side until evenly golden.

Roast the sweet potatoes: Cut the sweet potatoes into cubes and toss them with a drizzle of oil, salt, and pepper. Roast in the oven at 200°C (400°F) for 20-25 minutes or until soft and golden.

Prepare the fresh ingredients: Cut the mango and avocado into cubes. Lightly toast the almonds in a pan if you prefer a more intense flavor.

Assemble the bowl: Place the rice as the base in a large bowl. Add the salmon in the center and arrange the mango, avocado, roasted sweet potatoes, and almonds around it.

Add the orange garnish: Decorate the bowl with two orange slices placed next to the salmon. You can also squeeze a bit of orange juice over the bowl for an extra citrus touch.

Final seasoning: Garnish with fresh herbs.

Serve and enjoy: Serve immediately to enjoy the freshness and combination of flavors.