Wash peppers and dry well. Dab salmon fillet dry.
Peel garlic and cut into slices. Cut 3 slices from half the organic lemon.
For the salmon, heat a coated pan with a little oil on medium heat. Lightly brown the salmon with the skin-side up. Then turn and add lemon slices, garlic, and thyme. Add butter and cook on the skin side. Drizzle with melted butter. Season with salt and pepper, add splashes of the remaining lemon.
For the Padrón peppers, pour plenty of olive oil into a coated pan. Fry until they're brown. Finally, sprinkle with coarse salt.