Pesto: 1 red pepper 5 kalamata olives 2 cloves garlic 1/3 cup Parmesan cheese 3 tablespoons olive oil Salt and pepper to taste Put pepper under the broiler after rubbing it with a bit of olive oil. Cook the pepper until black and blistered. Remove from oven and cool with a rag over the top of the pepper. Once cooled, peel and discard seeds. Remove the pits from the olives. Put all the ingredients in a food processor or blender except seasoning and roughly pur'ee. Season and set aside. To Assemble: 2 (7 oz.) salmon filets Red Pepper Pesto Salt and pepper Cut diagonal slits in the salmon filet about 2 inches long and 1/4 inch deep. Fill cuts with pesto that has been put into a pastry bag fitted with a plain tube or with no tube at all. Once salmon has been stuffed, place on a baking sheet, and bake about 8-10 minutes depending on the size of the filet. Remove and garnish with basil tops and lemon zest. Serves 2. Note: This is Part 4 of a six-part weekly series on women chefs. For a reprint, send $3 with your name and address to: The Christian Science Monitor P-410, 1 Norway St., Boston, MA 02115. Discounts are available for quantity orders.