When I first set out to create this recipe, I wanted it to be approachable yet flavorful—using ingredients I always have on hand. Here’s what you’ll need:

• 4 salmon fillets (about 6 ounces each) — wild-caught or farmed, whichever you prefer
• 2 tablespoons olive oil
• 2 teaspoons chipotle chili powder — for that smoky, spicy kick
• 1 teaspoon smoked paprika — adds depth and richness
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 1 cup cooked brown rice or quinoa — I love using quinoa for its nutty flavor and quick cooking time
• 1 cup black beans — rinsed and drained
• 1 cup corn kernels — fresh or thawed if frozen
• 1 avocado, sliced — for creaminess and freshness
• 1/2 cup chopped fresh cilantro — adds a bright herbal note
• 1 lime, cut into wedges — for squeezing over the top
• Optional toppings: diced red onion, cherry tomatoes, crumbled queso fresco or feta cheese

Some substitution suggestions: if you don’t have chipotle chili powder, smoked paprika mixed with a pinch of cayenne works beautifully. For a dairy-free option, skip the queso fresco or feta—fresh avocado and cilantro will still shine. I’ve found that using a good-quality olive oil makes a big difference, so I always choose my favorite brand—it’s like adding a little extra love to each step.