Place the salmon fillets in a bowl and squeeze over the juice of half a lemon. Cover the fish halfway with cold water, and let it sit for 10 minutes. Meanwhile, place the stovetop grill over a flame to heat up, and grill the jalapeño peppers. Check them every few minutes, and when one side is nice and black, turn them until charred all the way around. Remove from the heat, place on a cutting board, and peel off the charred skin. To do this, hold the stem with a fork and gently scrape off the skin with a knife. You don't have to remove every little bit- little pieces of charred bits add lots of flavour to the fish! Chop up the flesh of the jalapeños and place them in a large bowl. After 10 minutes, rinse the salmon and place in a strainer to dry.

To the bowl with the jalapeno, add salmon fillets, pepper and tomato, garlic, oil, and all the spices and herbs BESIDES olive oil. Mix everything with your hands until the fish and veggies are coated evenly in spices. Transfer everything to a baking dish, cover the fish with a piece of parchment paper, and then with aluminium foil. (It's not healthy to have aluminium foil directly touching food.) Bake for 20 minutes at 350 F/ 175 C.

Remove the fish from the oven, drizzle lightly with olive oil, and return, uncovered, to the oven for another 5 minutes. Enjoy!