Combine the olive oil, lime juice, cilantro, chili powder, and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.
In a large salad bowl add the lettuce, jalapeño and black beans. Drizzle with the juice of half a lime (only do this if eating right away). Toss well and set aside.
In a small bowl combine the chili powder, smoked paprika, cumin, lime zest and a good pinch of salt and pepper.
Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon.
Heat a medium size skillet over medium-high heat add a tablespoon of olive oil and once hot, add the red pepper slices and a pinch of salt and pepper. Stir fry the peppers for 4-5 minutes. Remove the peppers from the pan.
Reduce the heat to medium and add another tablespoon of olive oil and add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then ﬂip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness.
Cut the salmon into 4-6 pieces or chop into bites.