Cook your base. Make rice or quinoa according to package directions. Fluff and keep warm. If you prefer, use pre-cooked microwave rice for speed.

Prep the veggies. Dice cucumber and tomatoes, thinly slice red onion, and chop cilantro. If using corn, warm it in a skillet for a few minutes with a bit of oil and salt.

Make the avocado lime sauce. In a blender or food processor, combine the avocados, juice of 2 limes, a small handful of cilantro, 1 clove garlic, 2 tablespoons olive oil, and the yogurt. Add 1 teaspoon honey, 1/2 teaspoon salt, and a few grinds of pepper. Blend until silky. Adjust with a splash of water for a pourable consistency. Taste and add more lime, salt, or honey as needed.

Season the salmon. Pat the salmon dry. In a small bowl, mix 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and black pepper. Rub with 1 tablespoon olive oil, then sprinkle the spice mix all over.

Cook the salmon. Heat a large skillet over medium-high. Add a thin layer of oil. Place salmon skin-side down and cook 4–5 minutes until the skin is crisp and the fish is mostly opaque. Flip and cook 1–3 minutes more, depending on thickness, until just cooked through. Squeeze lime over the top.

Rest and flake. Let the salmon rest 2 minutes. Slide off the skin if you prefer, then flake into large chunks with a fork. This keeps it juicy and easy to eat in bowls.

Assemble the bowls. Add a scoop of warm rice to each bowl. Top with salmon, a generous drizzle of avocado lime sauce, and your veggies. Finish with extra cilantro, lime wedges, and a sprinkle of salt. If you like heat, add sliced jalapeño or a dash of hot sauce.

Serve. Bring any extra sauce to the table. The creamy, tangy drizzle ties everything together.