Mix a splash of soy sauce, a couple tablespoons of oil, a small squeeze of honey (just to balance the soy and lime), the juice of half a lime, and your chopped garlic. Cilantro if you have it. Drop the salmon in, turn it so it's touching the marinade, and let it sit while you deal with everything else. It's pretty punchy, especially the soy, so don't add extra of anything it does a lot of work fast.

Preheat to 425°F. Line a baking sheet with parchment. Slice the peppers and onions into strips roughly the same thickness so they cook evenly. Toss with oil and a generous amount of fajita seasoning taste a little before adding more salt, because store-bought blends are usually already salty and it sneaks up on you. Spread it out, get it in the oven for about 20 minutes. The vegetables need the head start because salmon cooks way faster than people expect.

The lime juice softens the cabbage as it sits, which is the point so making it now, while the peppers roast, gives it time to actually come together instead of tasting raw and harsh. Combine the coleslaw mix, scallions, jalapeño, cilantro, salt, lime juice, and the tiny drizzle of oil. Toss with a fork and set aside. It'll look like nothing is happening for a few minutes. Give it time anyway.

After 20 minutes, pull the peppers out they should be starting to soften and smell good. Nestle the salmon right on top. Don't bother rinsing the marinade bowl, just pour whatever's left over everything. A little more fajita seasoning on top of the salmon too.

Back in the oven, 15–20 minutes, until the salmon flakes easily when you press it with a fork. Mine took the full 20.

Scatter fresh cilantro on top. Then and I know this sounds a little unconventional I just pile the whole slaw right onto the pan before bringing it to the table. Serve with warm tortillas and sliced avocado on the side and let people build their own. One fillet honestly goes pretty far once it's wrapped in a tortilla with everything else on it.