Prepare the paprika oil: Combine the paprika and oil in a jar, and shake well. Store in a cool and dry spot for about 1 day before using it.

Prepare the saffron water: Toast the saffron by wrapping the saffron in aluminum paper and placing in a 350 oven for no more than one minute. Remove, cool, and break the saffron threads up into tiny pieces. Transfer to a jar and pour the boiling water over the saffron to allow it to bloom. An amazing, bright color will appear. Let the water cool completely before putting on the lid. Store in a cool spot. 

(Optional) Roast the red, yellow or green pepper: Place the pepper directly on a medium high stove flame and rotate every 5 minutes until charred and cooked. About 10 to 15minutes. Peel, deseed and slice thinly lengthwise.

In a large sauté pan, heat the olive oil over medium heat. Add the garlic, peppers, and carrots and lemon slices, and sauté until softened and golden, about 10 minutes. Meanwhile, place the fish in a large bowl and season generously with salt and pepper. Add the chickpeas, and pour the paprika oil and saffron water over them. Use your hands to combine well. Place the salmon and chickpeas over the cooked garlic and carrot mixture and sprinkle with the cilantro on top. If you are preparing this dish ahead of time, you can now cover the pan and store it in the fridge for up to 24 hours until ready to cook. 

Once you’re ready to cook, bring the pan to a boil on your stovetop over medium high heat. Once it begins bubbling, reduce the temperature to low, and cover with a lid. Cook on low for 15 to 20 minutes until the salmon is cooked to your desired firmness. Serve hot or warm.