Step by Step Process: 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a small bowl, combine the chili powder, cumin powder, garlic powder, paprika, salt, and pepper. 3. Place the salmon fillet on the prepared baking sheet and sprinkle the spice mixture evenly over the salmon. 4. Drizzle the olive oil over the salmon and rub it gently to coat the fish with the spices. 5. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork. 6. While the salmon is baking, prepare the vegetable toppings. In a bowl, combine the diced red bell pepper, yellow bell pepper, red onion, tomatoes, avocado, shredded lettuce, chopped cilantro, and lime juice. Toss gently to combine. 7. Once the salmon is cooked, remove it from the oven and let it cool for a few minutes. 8. Use a fork to flake the salmon into bite-sized pieces. 9. Place the flaked salmon on a serving plate and top it with the prepared vegetable mixture. 10. Serve the Low Carb Mexican Salmon Bowl immediately and enjoy! Note: This recipe provides approximately 280 calories per serving, with 31g of protein and 5g of fat. Adjustments to the quantities can be made to meet specific dietary needs.