Rustic Salmon with Bell Pepper and Tomato Ragu

Salmon Fillet, skinless, center-cut, cut into 4 equal pieces

0 lb

Table Salt, divided

teaspoons

Black Pepper, freshly ground

teaspoons

Extra Virgin Olive Oil, plus more for finishing

tablespoons

Bell Pepper, cut into ¼-inch-wide strips

each

Yellow Bell Pepper, cut into ¼-inch-wide strips

each

Onion, halved and sliced ¼ inch thick

each

Garlic Clove, crushed and peeled

each

Diced Tomatoes, with juice

0 oz

Capers, rinsed, plus more for garnish, and 4 teaspoons brine

tablespoons

Red Pepper Flakes, plus more for garnish

teaspoons

Lemon Juice

teaspoons

Basil, chopped

cups