Ingreadient

• 3 bell peppers
• 4 salmon fillets (about 5.3 ounces/150 grams each)
• kosher salt and freshly ground black pepper
• 5 tablespoons red pepper jelly
• 2 tablespoons extra-virgin olive oil
• 1 lemon, zested and juiced
• 1/2 cup (125 milliliters) mixed olives
• 3 tablespoons toasted pine nuts
• 1 handful basil leaves