Prepare the salmon by seasoning the non-skin side with salt and pepper. In a skillet over medium heat, drizzle 1-2 tablespoons of olive oil and place the salmon skin side down.
While you are making the salmon and the sauce, begin roasting the vegetables in the oven - season with salt and pepper, drizzle and toss with olive oil and bake at 350 for 20 minutes.
While the salmon is cooking on the first side, begin the sauce in a small sauce pan over medium heat. (1) Begin by adding the 2 tablespoons of butter and melt, (2) then add the chopped shallots. Cook for about 1-2 minutes - they won't be entirely transparent yet; that's what you want as they will continue to cook after you add the remaining ingredients. (3) Add the chopped dill and capers, the fragrance in the kitchen is going to dazzle your senses. :) (4)Add the wine and cook until 2/3 of what you added of the wine remains. (5) Then add the creme fraiche. Let the sauce warm back up as the crême fraiche will cool it down initially. Remove from the heat once warmed back up as you don't need to cook anything else regarding the sauce.
Flip the salmon after 4-5 minutes (depending upon how thin the fillet or serving is). Cook for 2-3 minutes more. Do not cook until entirely done, as you will let it rest for about 3-5 minutes. You want a soft pink throughout the salmon, but not a bright pink. The meat should fall on its own only with the slightly nudge of a fork.
Plate your salmon, then top with the warm sauce. Pair with your roasted vegetables and a glass of the wine you used to cook, and you are set for a delicious meal. Enjoy!