• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• To a medium pot, add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) garlic salt. Cover and bring to a boil over high heat. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Peel, then cut onion into 1/2-inch slices. 
• Core, then cut pepper into 1/4-inch slices. 
• Roughly chop cilantro. 
• Line a baking sheet with parchement paper. 
• Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.

• To the prepared baking sheet, add onions, peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 6-8 min, until veggies begin to soften.

• Meanwhile, to a medium pot, add tikka sauce. Heat over medium. Cook for 2-3 min, until sauce is warmed through.
• Add 1 tbsp (2 tbsp) butter. Whisk for 1 min, until butter is melted. Remove the pan from heat. 
• Once veggies begin to soften, flip veggies, then top with salmon. Roast for 6-10 min in the middle of the oven, until veggies are tender and salmon is cooked through.** 

• Once rice is tender, fluff with a fork. 
• Stir in 1 tbsp (2 tbsp) butter and half the cilantro. 

• Divide rice between plates. 
• Top rice with salmon and veggies. 
• Drizzle sauce over salmon and veggies. 
• Sprinkle over remaining cilantro. 

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.