Add pepitas and breadcrumbs to a food processor. Chop finely and set aside.
Halve tomatoes and cut up green onions.
Add tomatoes and green onions to a bowl with olive oil, lime juice, salt, and pepper. Cover bowl and place in fridge while preparing the rest of the meal.
Chop and deseed poblano peppers, set aside.
Combine cilantro, oil, and lime juice in the food processor until fine and fully combined.
Add cilantro-lime mixture to mayo, add lime juice and mayo as needed.
On a foil lined cookie sheet, pat salmon dry. Rub salmon with olive oil and salt/pepper.
Put half of the cilantro-lime sauce on each of the fillets, then top with breadcrumb-pepita mixture.
Push salmon to one side of the pan, adding peppers, drizzled with olive oil, salt, and pepper, to the other side of the pan.
Cook for 10-13 minutes or until temped.
Once cooked, add rice/quinoa to a plate. Top the rice with the tomato-green onion mixture. Add salmon fillets.