Rinse salmon under cold running water, dab dry with kitchen paper and cut into 12 longish pieces. Wash the lemons and grate them dry. Cut 1 lemon into 12 thin slices. Peel the zest from the 2nd lemon with a zest ripper.
If you do not have one, cut the bowl into very fine slices with a kitchen knife. Then cut the slices again into approx. 2 mm thin strips. Halve the lemon and squeeze the juice.
Mix lemon juice, salt, pepper and 1 pinch of sugar. Fold in the oil. Wash thyme, shake dry, remove or pluck off leaves, chop finely and stir into the lemon oil.
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash the bell peppers, halve them lengthwise and remove seeds. Place 1 salmon piece and 1 lemon wedge in 1 pepper half. Drizzle with lemon oil.
Place the pepper halves with the open side facing upwards in a large casserole dish lined with baking paper. Cook the pepper and salmon shuttle in a hot oven for 12-15 minutes. Remove. Put 1 tsp pesto on each salmon piece.