In rice maker, add black rice and coconut milk. Cook on brown rice setting. When rice is completely cooked, mix in rinsed black beans and keep warm. Lightly salt to taste.
Combine chili powder, curry paste, ginger, cinnamon, cloves, salt, garlic, lime juice, pepper, and Greek yogurt in bowl.
Rinse and dry salmon filets; cover both sides of the filets with Greek yogurt marinade. Place filets on oiled baking sheet (or parchment paper). Bake at 400 degrees for 20-25 minutes, or until fish is cooked and tender.
Slice bell pepper into large strips and cut red onion into wedges. Toss in olive oil, salt, and pepper. Bake in oven for 15-18 minutes at 400 degrees.
Divide rice into bowls, top with salmon filet, veggies, and lime wedge; serve!