Quarter the peppers, clean and wash them. Place on a baking tray with the skin side facing upwards. Roast vigorously in a preheated oven on the grill for 10-15 minutes until the skin blisters and turns black.
Remove and let cool in a freezer bag.
In the meantime, wash the lemon hot and rub dry. Finely grate the peel and put aside. Halve lemon and squeeze juice. Wash the rosemary and shake dry. Rinse salmon fillets cold and pat dry. Season with salt and 2 tablespoons lemon juice. Heat 2 tbsp. oil in a coated pan. Fry the salmon fillets for 6-8 minutes at medium heat, turning them over. At the end of the frying time, press on a clove of garlic and add rosemary and butter, fry briefly. Wrap the fillets in foil and let them cool down lukewarm
Carefully mix the potatoes, peppers, tomatoes, mozzarella and artichokes. Season with salt and pepper and arrange on plates. Pluck the salmon fillets into large pieces and pour the resulting stock over the salad. Garnish with basil and sprinkle with pepper
Peel and slice the potatoes. Remove the peppers from the freezer bag and peel the skin. Cut the bell peppers into pieces. Wash, clean and dry grate the tomatoes. Drain the mozzarella.
Drain the artichokes, drain and quarter them. Wash the basil, shake dry and cut into strips, except for a few leaves for garnishing.
Mix sugar, basil, lemon peel and the remaining lemon juice. Fold in 5 tablespoons of oil in a thin stream, season well with salt and pepper.