In a medium bowl, whisk together the apricot preserves, light soy sauce, lime juice, minced ginger, and minced garlic until smooth. Set aside.

Place the salmon fillets in a baking dish and pour the marinade over them, ensuring they are well-coated. Allow to marinate for 30 minutes.

Heat olive oil in a medium saucepan over medium heat. Add the diced onion and sauté for 3-5 minutes until softened.

Add the basmati rice to the saucepan and stir well to coat. Toast for 1-2 minutes until slightly golden.

Stir in the dried apricots, slivered almonds, and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

Toss the carrots in avocado oil and season with salt and pepper. Spread on a baking sheet and roast for 20-30 minutes until tender.

Place the marinated salmon fillets in the oven. Bake for 20-25 minutes until flaky and cooked through.

Fold in fresh thyme leaves to the cooked rice pilaf and adjust seasoning with salt and pepper.

Serve a scoop of rice pilaf topped with salmon fillet and roasted carrots.