Rinse rice and cook in water according to package instructions.

Once cooked, fluff with fork and set aside.

Preheat oven to 375 degrees F.

In small bowl, mix teriyaki sauce, coconut aminos, garlic powder and grated ginger.

Place salmon fillets in baking dish and coat with sauce mixute.

Drizzle with avocado oil and squeeze half lemon over top.

Bake for 12-15 minutes or until salmon is cooked through and flaky.

In large pan, heat avocado oil over medium heat.

Add chopped nuts and toast for 2 minutes until golden.

Stir in chopped spinach and cook for another 2 minutes or until wilted.

Mix spinach-nut mixture into cooked rice and season with salt and black pepper.

Toss in balsamic dressing.

Plate spinach and nut rice mixture and place teriyaki salmon on top.

Sprinkle sesame seeds over salmon and garnish with lemon slices.

Drizzle any extra sauce from pan over dish for extra flavor.