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Preheat the oven to 400°.
Make the spice blend.
Next, add the 2 tablespoons of olive oil to the 12” stainless steel rondeau pot over medium-high heat and add the salmon.
Immediately place the butter into the pan to help brown the fish and flip it over. Cook for 3 to 4 minutes on each side or until golden brown but not cooked through, and then remove the salmon from the pan and set it aside.
Turn the heat up to high and add in the remaining 1 tablespoon of oil, peppers, and onions, and saute until lightly browned, which takes about 3 to 4 minutes
Place the salmon on top of the roasted peppers and onions with lime slices transfer the pan to the oven, and cook for 10 minutes.
Remove the pan from the oven and break up the fish using two forks.
Place some salmon, roasted pepper, and onions onto a tortilla shell and add optional garnishes.