Salmon with Vegetable Sauce

Rinse and halve bell peppers, remove seeds and ribs and dice. Rinse and trim zucchini, dice. Peel shallot and chop finely. Heat 2 tablespoons of olive oil in a pan and saute shallot until translucent. Add diced vegetables and saute briefly. Add 1/2 cup of water, season with salt and pepper and simmer, covered, for about 5 minutes. Remove 2-3 tablespoons of vegetables and puree the rest of vegetables. Combine with tomato puree and creme fraiche and return diced vegetables to the pan, season with salt and pepper.

Heat remaining oil in a pan and cook salmon fillets on skin for about 3-4 minutes, season with salt and pepper. Turn over and cook until ready.