Southwest Salmon Bowls

• 12 ounces skinless salmon filets
• 1 tablespoon taco seasoning
• kosher salt and pepper to taste
• 1 tablespoon olive oil
• 1 Hass avocado sliced
• 1/2 lemon juiced
• 2 cups cooked brown rice

Black Bean Salsa:

• 1 red bell pepper chopped
• 2-3 Jalapeno peppers seeded and chopped
• 15 ounces can black beans drained and rinsed, one can
• 15 ounces corn drained, one can
• 4 green onions chopped
• 1/4 cup chopped fresh cilantro
• 2 limes juiced
• 2 tablespoons olive oil
• 1 garlic clove minced