Rinse the salmon, pat dry with a paper towel and place in a bowl. Season with salt, pepper, paprika, curry, and oregano. Add honey, soy sauce, 2 tbsp of coconut oil and 2 tbsp of lemon juice. Mix everything and cover the bowl.
Preheat oven to 400°F (200°C).
If the rice is cold, warm it up first. Spread the warmed rice over the whole surface of an oven proof tray.
Place the salmon fillets on top of the rice, add the cherry tomatoes and basil leaves, then sprinkle with chili flakes.
Top salmon with lemon slices, and drizzle over the remaining marinade. Bake in the oven for 15 minutes.