For the Salmon:

• 4 salmon fillets (about 5–6 oz each), skin on or off
• 2 tablespoons olive oil
• Zest and juice of 2 limes
• 1 tablespoon honey or agave syrup
• 2 teaspoons chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

For the Bowls:

• 2 cups cooked brown rice or white rice
• 1 large avocado, sliced
• 1 cup shredded purple cabbage
• 1 cup corn (fresh, canned, or thawed from frozen)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped cilantro
• 1/4 cup green onions, thinly sliced
• Lime wedges, for serving

Optional Chili Lime Sauce:

• 1/3 cup plain Greek yogurt or dairy-free alternative
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Salt to taste