Prepare the Sauce:

1. In a large skillet (or a roasting pan that can go on the stove), heat the olive oil over medium heat.
2. Add the onion and shallot and cook until soft, about 5 minutes.
3. Add the garlic and red bell pepper, cooking until the bell pepper is tender, about 3 more minutes.
4. Stir in both types of paprika, cumin, chili flakes, and white pepper, and cook until fragrant.
5. Add the diced tomatoes and tomato paste, and let the mixture simmer for about 10 minutes to meld the flavors and thicken the sauce.
6. Season with salt and stir in the lemon juice.

Prepare the Oven:

• Preheat the oven to 375°F (190°C).

Cook the Salmon:

1. Line a baking sheet with parchment paper for easy cleanup.
2. Lay down some sauce on the parchment paper, place the whole seasoned salmon filet on top, and spoon the remaining sauce over the salmon.

Bake:

• Bake in the preheated oven for approximately 15-20 minutes. Begin checking the internal temperature of the thickest part of the filet around the 15-minute mark using an instant-read thermometer.
• Remove the salmon from the oven when it reaches an internal temperature of about 125°F to 130°F (52°C to 54°C) to allow for carry-over cooking. The temperature will continue to rise to about 135°F (57°C), resulting in perfectly cooked salmon that is moist and slightly translucent in the center.

Serve:

1. Let the salmon rest for a few minutes after removing it from the oven.
2. Carefully transfer the salmon and parchment onto a serving platter.
3. Garnish with freshly chopped parsley.
4. Serve, allowing guests to spoon extra sauce over their portions as desired.