Stir up the brine and place the brine with the salmon in it in the refrigerator for no less than 3 hours, preferably over night.
Cut the peppers into pieces, approx. 3x3cm and stir-fry on a pan with a little butter.
Place the salmon on an ovenproof dish and sprinkle with lemon pepper.
Place the olives, nuts and roasted peppers on top.
Place it in the oven at 180°C for 15 minutes.
The dish is best served with jasmine rice and perhaps good crusty bread.