Herb-Crusted Salmon

<h4-tag>Salmon</h4-tag>
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Preheat oven to 425℉/220℃.
Pat salmon dry and score 4-6 slices down the whole filet for stuffing. Don’t cut through the skin!
In a bowl, add basil, oregano, chives, cilantro, and minced garlic.
Mix beautiful green goodness well, and add olive oil, salt, pepper, and a spoonful of honey. Mix it all up and set aside.
Cut sweet potatoes and zucchini into quarters, and julienne your red onions and bell pepper (you can even use a bag of ready-to-steam veggies).  
To a foil-lined baking pan add your beautiful salmon and spread your vegetables around it.
Add a few drizzles of olive oil to the fish along with the following spices to stick to it in equal amounts (don’t be shy; salmon needs a lot of spices): salt, pepper, paprika, turmeric, garlic powder, and onion powder.
Now put on some gloves and get to work!
Massage the spices into the salmon, ensuring the mixture goes in between the scores as well.
Use the same spices in equal amounts on your veggies.
Grab the green goodness and put it in between every score in the salmon created. Massage any remains into the top of the fish.
Drizzle honey across the salmon.
Bake on the middle oven rack for 30 minutes. Feel free to use your thermometer to ensure proper cooking temperature (145℉/63℃).
</span><h4-tag>Rice</h4-tag><span-p>
If you’re feeling ricey, this cilantro rice is SIMPLE and DELISH. You will need a ratio of 1 cup basmati rice to 1 ½ cups water. Mince cilantro very finely along with a white onion. In a warm pot, drizzle olive oil, and sauté your onions and rice. Once onions become translucent, add water along with cilantro, salt, pepper, and onion powder. Mix mix mix!
Allow the rice to come to a boil. Once the water is reduced by 50%, lower the heat as low as it can go, cover the pot, and let the rice do its thing for 15 or so minutes.
Feel free to grab a drink while your masterpieces are in the works. Once everything is done, make sure you take a picture of the food and enjoy!</span-p>