Preheat the oven: Set to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.

Season the salmon: Pat fillets dry. In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Rub salmon with 1 tablespoon olive oil, then sprinkle spice blend evenly. Zest half the lime over the top.

Roast: Place salmon skin-side down on the sheet pan. Roast 9–12 minutes, depending on thickness, until the center is just opaque and flakes with a fork. Squeeze half the lime over the hot salmon. Rest 3 minutes, then flake into large pieces.

Cook the rice (if not prepared): Make your preferred rice. For a quick flavor boost, stir in lime zest, a squeeze of lime juice, and a handful of chopped cilantro while it steams.

Warm the beans and corn: In a small skillet, heat 1 teaspoon olive oil. Add black beans and corn with a pinch of salt and a splash of water. Warm over medium heat for 2–3 minutes. Set aside.

Chop the veggies: Dice bell pepper and red onion, halve cherry tomatoes, and slice the avocado. Chop cilantro.

Make the yogurt sauce: In a bowl, whisk Greek yogurt, 1 tablespoon olive oil, lime juice, garlic, and hot sauce. Season with salt. Thin with a splash of water if you want a drizzle-able consistency.

Assemble bowls: Add a scoop of rice to each bowl. Top with black beans and corn, peppers, tomatoes, red onion, and avocado. Add flaked salmon on top.

Finish and serve: Drizzle with yogurt sauce. Sprinkle with cilantro and an extra squeeze of lime. Add any optional toppings you love.