1. Add the rice, broth, butter, and a pinch of salt to a pot. Bring it to a boil, then lower the heat, cover, and let it simmer until the rice is tender and fluffy.
2. While the rice cooks, toss the halved Brussels sprouts in a bowl with 1 tbsp olive oil, honey, salt, pepper, and garlic powder.
3. Place a sheet pan in the oven while it preheats to 425°F. Once hot, remove the pan, drizzle on the remaining 1 tbsp olive oil, and arrange the Brussels sprouts cut-side down. Roast for 25–30 minutes, flipping halfway through, until browned and crisp.
4. Cut the salmon into cubes and pat them dry. Add to a bowl and toss with olive oil, salt, pepper, paprika, cumin, garlic powder, and onion powder until evenly coated.
5. Air fry the salmon at 375°F for 10–12 minutes, shaking the basket halfway through.
6. Spoon the rice into bowls, top with the salmon, and add the roasted Brussels sprouts on the side. Finish with a drizzle of honey over everything & enjoy!!
