Roast Salmon with a Basil and Sweet Pepper Sauce

Preheat the oven to 425 degrees F.

Lightly brush the whole bell peppers with some olive oil, then place them on a baking sheet and roast for 15-20 minutes, or until the skin is blackened and blistered and the peppers are soft. Cover them with plastic wrap, or place in a plastic bag. (The peppers will sweat, making the skins peel off more easily.) Allow to cool. Peel away the skin, then halve and seed the bell peppers.

Place the peppers in a blender or food processor, add the remaining olive oil and process to a smooth puree. Season to taste with salt and freshly ground black pepper, and transfer to a small saucepan.

Season the salmon fillets with salt and freshly ground pepper. Heat the vegetable oil and butter in a roasting pan over high heat. Place the salmon in the pan, skin-side-up, then bake for 2 minutes. Turn and bake for 6 minutes, or until the salmon is cooked through and the skin is lightly colored.

Gently heat the sauce, then add the basil. Transfer the salmon to warm plates and pour the sauce around. Serve at once with a mixed green salad.