Grind the pitted olives with a little pepper, olive oil and basil in a food processor. As a final step, stir the flour into the resulting paste. Season salmon fillet with salt, pepper, rub with juice of one lemon. Spread the olive paste about 3 mm thick on the salmon fillet. Brush the tray with a little olive oil, place the salmon fillet on it and cook in the oven heated to 210 °C for 8-10 minutes.
Rinse fennel bulbs, remove stalk and cut diagonally on slicer into slices as narrow as possible. In a saucepan, bring chicken stock, white wine vinegar, olive oil, salt and pepper to a boil. Empty the liquid while boiling hot over the raw fennel slices. Mix in the diced peppers.
Divide fennel vegetables evenly on plates. Portion salmon and place on top.