Tear cilantro leaves.

Remove stem, seeds, and ribs, and cut bell peppers into 1/4" slices.

Halve and peel onion. Slice halves into thin strips.

Pat salmon fillets dry and season flesh side with half the fajita seasoning (reserve remaining for vegetables) and 1/4 tsp. salt.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner.

While salmon cooks, continue recipe.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add onions and bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes.

Add onion salt and remaining fajita seasoning. Stir until combined, 30-60 seconds.

If pan is dry, add water, 1 Tbsp. at a time, as needed.

Remove from burner.

While vegetables cook, continue recipe.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging and place in a microwave-safe bowl. Add piri piri seasoning (to taste), a pinch of salt, and 1 tsp. olive oil. Stir to combine.

Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Stir in cilantro and fluff rice with a fork.

Plate dish as pictured on front of card, topping rice with salmon (flaking, if desired) and vegetables. Garnish salmon with salsa (to taste) and guacamole. Bon appétit!