In a mixing bowl, add lime zest, lime juice, salt, pepper, garlic, paprika powder, chili flakes, ½ tablespoon of oil and finely chopped sweet peppers. Give it a mix and use it to marinate the salmon fillets. Allow it to rest 15 to 20 minutes.

Preheat the oven to 375F.

In a baking pan, scatter the sliced veggies and sprinkle some oil along with salt and pepper. Give it a mix with your hand and make spaces in between the veggies to place the salmon fillet.

Place the marinated salmon fillet, skin side down and bake for 15 minutes.

In the meantime, pour couscous in a serving bowl and bring the chicken stock to boil. Once done, pour the chicken stock on the couscous and cover. In about 5 minutes, the water should be absorbed. Take a fork and fluff the couscous. Add a little bit of extra virgin olive oil and finely chopped cilantro. Give it a mix and keep it ready to serve.

After 15 minutes of baking, carefully take out only the salmon fillets on a serving plate and put the baking pan back in the oven.

Broil the sliced veggies for about 3 minutes. I do this because I like the veggies with a little char.

Once done, top the veggies on the salmon and serve with couscous. Drizzle some lime juice for that refreshing flavor.