In a large skillet or medium pot with a lid, add the oil and sauté the onions and peppers. Mix gently to make sure they cook evenly. Add the garlic and mix again. Let sauté for 2-3 minutes.
Season with salt, paprika, turmeric, and pepper. Mix again and cook for another 2 minutes on low-medium heat. Be careful not to burn the bottom.
Add the tomato sauce, water and lemon juice and mix. Continue cooking until the sauce comes to a soft boil. Taste and adjust as needed. Most likely, you will need to add another teaspoon of salt.
Season the salmon chunks with two pinches of salt and pepper and add them gently into the pot with the sauce. Cover and let simmer for 10 minutes. Let cool for 15 minutes covered.
Serve in a bowl with a side of bread (preferably challah) or serve over quinoa or rice.
