To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice, parsley, and 1 teaspoon oil in a medium bowl; season with salt and pepper and set aside.
In a large nonstick skillet, heat the remaining tablespoon oil over medium-high.
Place snapper, skin side down, in skillet; season with salt and pepper. Cook until skin is golden, 3 to 4 minutes. Turn over and cook until opaque throughout, 1 to 2 minutes more.
Divide salsa evenly among four serving plates; top with snapper, skin side down. Garnish with lime wedges.
Per serving: 280 calories; 30 g protein; 14 g fat; 10 g carb; 5 g fiber.