Preheat your oven to 200°c/180fan/Gas 6/400F
Place the salmon on a large sheet of baking paper or foil on a baking tray. Season with a little salt.
Mix the juice and zest of 1 lemon with 2 tbsp olive oil and pour over the salmon.
Fold the baking paper around the salmon to create a parcel. Bake for 15-18 minutes - you want the salmon to be opaque and flake easily when you stick a fork in it.
Meanwhile, add the juice of 1 lemon, 2tbsp of olive oil, one diced chilli, one diced garlic clove and 1 tbsp of fresh chopped parsley to a large bowl. Season with a little salt and pepper and mix well.
Using a vegetable peeler, peel the courgettes (zucchini) and peppers into thin strips. Stop when you reach the seeds of the courgette. For the pepper, slice in half and peel along the cut edge.
Add the strips of courgette and pepper to the bowl with the dressing and toss everything together.
When the salmon is cooked through, allow to cool slightly and serve with the salad.