1 large bunch basil
6 courgettes, thinly sliced lengthways
2 garlic cloves
1 lemon, sliced
3 x 200g/7oz jars roasted piquillo red peppers, opened out
2 red onions finely, sliced
400g/14oz picked watercress
salt and freshly ground black pepper
400ml/14fl oz extra virgin olive oil
2 tbsp olive oil
60g/2录oz toasted pine nuts
1.5kg/3lb 5oz salmon fillet
1 large pain de compagne loaf (round loaf of rustic bread or sourdough)