Salmon al Vapor
This is an Ecuadorian recipe from my mother-in-law. They usually use swordfish, apparently, but it totally works with salmon.
One note before we get started: Even though it's more expensive, I always use wild pacific salmon for many reasons, not limited to the fact that Atlantic salmon is died with colorants and Pacific salmon has more healthy fats (omega 3s). Use whatever fish you prefer/can afford, though!
Anyway, first you will want to marinate a big slab of skinless salmon in lime juice, yellow mustard, salt, and pepper.
Now, slice up some onion and red pepper. Saute lightly in a pan over medium heat and add a big splash of water so that the onions don't get crispy or burnt. Once the onions start to become translucent, put in the big slab of salmon and cover with a lid. Leave on medium-low heat for maybe 5-10 minutes, flipping in the middle, until the salmon is cooked to your liking!
Serve the salmon with some kind of rice (white, brown, wild) and a green vegetable like sauteed kale, steamed broccoli, or steamed zucchini.
Feel free to squeeze more lime over the dish.