Heat the broiler. Place tomato (halved & seeded), cut sides down, on foil-lined pan. Cut peppers in quarters (clean and seed), and place cut side down on foil-lined pan.
Broil approx. 5 minutes or until tomato peel blisters and shrinks from heat. Remove pan from oven, remove tomato and set aside, and return peppers to oven. Broil additional approx. 5 minutes or until skin has blacked and shriveled (should be easy to remove). Remove pan from oven, set peppers aside. Let cool.
Pre-heat oven to 450°.
When the vegetables are cool, remove the skins and dice. Place in small bowl and whisk in shallot, garlic, olive oil, vinegar, and spices.
Place salmon on foil-lined sheets. Spoon vinaigrette mixture over salmon fillets (they should be well-covered). Bake 20-25 minutes or until salmon just begins to flake. (Safe temperature for salmon is 145° at the thickest part.)