Heat a pot to medium heat and add olive oil.
Add peppers, onion and celery and cook about 6 minutes to soften.
Add garlic and cook 1 more minute, stirring.
Add rice and stir. Cook a couple minutes to brown slightly.
Add chicken stock, tomatosauce and 1 tablespoon Cajun seasonings, garlic powder and cayenne pepper. Reduce heat to simmer and cook 20 minutes, or until the rice is cooked through.
While rice is cooking, heat oven to 425 degrees F.
Pat salmon dry and season each side with remaining Cajun seasonings, salt and pepper.
Set into a baking dish and bake 10-12 minutes, or until cooked through. You want 4-6 minutes per inch of thickness, depending on how you like it done.
Remove from heat.
Squeeze juice from half a lemon into the rice along with a few dashes of your favorite hot sauce. Stir.
Serve the salmon over rice on pretty plates. Top each with extra squeezed lemon juice and chopped parsley.