Sesame Crusted Salmon with Coconut Rice and Mango Salsa

For the sesame crusted salmon: Brush olive oil onto the salmon, then cover with sesame seeds. Cook until desired temperature is reached.

For the coconut rice: Combine 1 cup rice, 1 tbsp olive oil, salt to taste, 1 cup water, and 1 cup coconut cream (from a can). Cook as the package directs.

For the mango salsa: Dice 1 mango, 1/2 red onion, and 1/2 orange bell pepper. Chop 1/4 cup cilantro. Combine all diced ingredients with 1 juiced lime and salt to taste. Serve all components together.