Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.

Halve lime. Cut one half into wedges and juice the other half.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Place a medium pot over medium heat and add 2 tsp. olive oil.

Add bell peppers and white portions of green onions to hot pot and stir occasionally until softened, 4-6 minutes.

Stir half the salsa (to taste; reserve remaining for garnish), 3/4 tsp. salt, half the fiesta seasoning (reserve remaining for salmon), 11/4 cups water, and rice into hot pot. Bring to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

In a mixing bowl, combine remaining fiesta seasoning, a pinch of salt, and sugar. Set aside.

Pat salmon dry. Place salmon on prepared baking sheet.

Top salmon with 1 tsp. olive oil and 1 tsp. lime juice, then evenly top with sugar mixture. Massage oil, lime juice, and sugar mixture into salmon.

Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 10-15 minutes.

Carefully remove from oven.

Plate dish as pictured on front of card, topping rice with salmon. Garnish with yogurt, remaining salsa (to taste), green portions of green onions, and guacamole. Squeeze lime wedges over to taste. Bon appétit!