1. Prepare the salmon:

• Preheat the oven to 180°C (350°F).

• Season the salmon fillet with a pinch of salt, pepper, and a drizzle of olive oil.

• Place it on a baking sheet lined with parchment paper and bake for about 12-15 minutes, or until cooked through but still juicy.

2. Cook the rice:

• Cook the rice according to the instructions on the package.

• Once cooked, drain it and let it cool slightly.

3. Prepare the salad:

• Wash and thoroughly dry the fresh spinach.

• Cut the mango into cubes and set aside.

4. Assemble the dish:

• In a bowl, create a base of spinach.

• Add the mango cubes, whole almonds, and the cooked rice.

• Place the cooked salmon fillet on top of the salad.

5. Add the finishing touch:

• Drizzle a spoonful of peanut butter over the salmon and salad.

• Serve immediately for a fresh, nutritious, and flavorful dish.