Chop the red bill peppers thinly slice a quarter inch long as well as the yellow onion.

Then in a separate bowl add 4 tbsp of lemon juice and then add the chop fresh basil and the chop green onions and the rosemary to the bowl and mix it throughly.

Then heat the skillet on medium high and add 5tsp of extra Virgin olive oil and add the yellow chop onions and the red chop bill peppers and cover the skillet with the lid covering for 4min.

Then remove the chop peppers and the onions from the hot skillet.

Season the fillet salmon with the seasonings and add it to the hot skillet.

Let it sizzle for 5 min on each side until golden brown with a crisp.

Then remove the skillet off the hot pilot and add the lemon sauce on top of the fish and let it sizzle for 3min with the lid covering over the skillet

Then after 3 min remove the fish from the skillet and ready to serve FLAVORLICOUS!!