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Heat a large skillet over medium heat. Add avocado oil.
Add the chopped red bell peppers to the skillet over medium-high heat and sauté until they start to soften, 2 to 3 minutes.
Spoon the peppers into the food processor and add the seasoned salmon filets to the skillet skin side down. Cook for 4-5 minutes on each side until cooked through and flaky. Remove the salmon and set aside.
In the same skillet, add the riced cauliflower, currants, lemon juice, chopped roasted almonds, chopped parsley, seasonings, and sea salt. Cook for about 5-7 minutes until the cauliflower is tender and golden. Transfer to a bowl and keep warm.
While the cauliflower is cooking, prepare the spicy red pepper sauce. To the food processor, add honey, lemon juice, paprika, ancho chile powder, sea salt, red pepper flakes, red wine vinegar, garlic cloves, and remaining avocado oil. Process until smooth. Pour the sauce into the empty skillet and simmer on medium-high heat, until thickened, 3-5 minutes.
Return the cooked salmon filets to the skillet, nestling them in the red pepper sauce.
Serve the salmon over a bed of the roasted almond cauliflower couscous. Drizzle any remaining sauce over the salmon filets and top with fresh mint.