Begin by preparing the piperade: Heat olive oil in a large sauté pan over medium heat. Add the sliced onions and cook for 5-7 minutes until softened and translucent, stirring occasionally.

Add the minced garlic to the pan and cook for 1 minute until fragrant, being careful not to burn it.

Add the sliced bell peppers (red, yellow, and green) to the pan. Cook for 10-12 minutes, stirring frequently, until the peppers are very soft and beginning to caramelize.

Add the diced tomatoes, paprika, cayenne pepper, salt, and black pepper to the pepper mixture. Stir well to combine and reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally, until the mixture has thickened and the flavors have melded together.

While the piperade simmers, prepare the poaching liquid: In a separate wide saucepan, combine water with a splash of white vinegar, salt, and bay leaves. Bring to a gentle simmer over medium heat.

Season the salmon fillets with salt and pepper. Carefully slide the salmon into the simmering poaching liquid. The liquid should barely bubble. Poach for 8-10 minutes, depending on thickness, until the salmon is just cooked through and flakes easily with a fork.

Using a slotted spoon, carefully remove the poached salmon from the liquid and set aside on a plate.

Taste the piperade and adjust seasoning if needed. Stir in fresh parsley and a squeeze of lemon juice.

To serve, spoon the warm piperade onto plates, creating a bed for the salmon. Gently place the poached salmon on top of the piperade. Garnish with additional fresh parsley and a lemon wedge.