Our new favorite salmon recipe, courtesy of Marcella Hazan. Although the Italians don't eat much salmon (there are no wild stocks there), this is a great recipe. I've been roasting sweet peppers on the grill most weekends. I use them for pasta sauce, pizza topping, appetizers and this. Good quality olive oil, capers, roasted peppers, garlic, and the salmon roast in at 375' oven for ~15 minutes. Easy, simple, delicious. A note about roasting peppers. I coat them with olive oil then, in winter, bake them at 400', or in summer roast them in the grill. I think the key is waiting until one collapses, I then put them in a bowl and cover with plastic wrap to allow them to sweat a bit. The skin comes off effortlessly. I put them in a storage container with some very good olive oil, a little salt, and fresh marjoram leaves. I use them for a week.