Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Combine sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Add green beans and toss to combine. Place sweet potatoes on one side of the prepared baking sheet and green beans on the other side.

Step 3

Combine honey, chipotle, garlic, and salt and pepper to taste in a bowl. Brush mixture onto frozen salmon and place on top of the green beans (this step is important).

Step 4

Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.

Step 5

Meanwhile, bring chicken broth and butter in a saucepan to a boil and add rinsed brown rice. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

Step 6

Fluff cooked rice with a fork.

Step 7

Divide rice between 2 bowls. Remove the baking sheet, divide vegetables between the two bowls, and top with salmon and toasted pecans.