Chop the basil as finely as possible and whisk with the olive oil.
Peel the peppers, dice finely. Chop garlic and sauté in hot oil until soft. Add the peppers and sauté briefly. Add thyme, salt, diced tomatoes and pepper, simmer gently for 20 minutes.
Season salm, squeeze garlic over it. Grill in a grill pan for about 2 minutes on both sides. Or place on an oiled baking tray, grill under the broiler or in the stove heated to the maximum for 3 min.
Spread the pecoroni and tomato sauce evenly on preheated plates, place the salmon slices on top and drizzle with the basil sauce.