Provençal salmon with vegetable stew

Name: provençal salmon with vegetable stew
Total time: 25 min
Yield: 4
Ingredients: 1 zucchini; 1 yellow bell pepper; 1 Red pepper; 1 onion; 2 tomato; 1 clove clove of garlic; 5 tablespoon olive oil; 10 twig fresh thyme; 1 glass White wine; 4 broken salmon fillet; 2 tablespoon capers; 600 gram bistro mini bantam; salt

Ingredients

1 zucchini
1 yellow bell pepper
1 Red pepper
1 onion
2 tomato
1 clove clove of garlic
5 tablespoon olive oil

10 twig fresh thyme
1 glass White wine
4 broken salmon fillet
2 tablespoon capers
600 gram bistro mini bantam
Salt

Directions

Cut the zucchini, pepper, onion, tomatoes and garlic into small cubes.
Heat a skillet over medium heat.
In less than half of the olive oil, stew the vegetables for 5 minutes with the thyme, with the lid on the pan.
Quench the wine, lay the salmon on top of the vegetables and sprinkle with salt.
Cook in a low heat for 10 minutes.
Then add the capers and remove the thyme.
Meanwhile, bake the potatoes golden brown in the rest of the olive oil in a large frying pan over a high heat.
Season with salt.
Divide the vegetables over the plates with the salmon and the potatoes next to them.
Delicious with garlic mayonnaise or a dash of olive oil extra virgin.