Fry the prosciutto in 1 tablespoon of olive oil in a sauce pan for 1-2 minutes or until crisp, remove from oil and drain on paper towels.

Add Spanish onion, celery and simmer for 5-7 minute or until onions have become translucent, add black and red pepper cook for another 1-2 minutes until spices have become aromatic.

Add tomatoes and cook 8-10 minutes or until tomatoes have lost most of their liquid.

Add white wine and allow to cook for 3-4 minutes allowing the alcohol to evaporate.

Add ¼ cup water and herbs, reserving one marjoram sprig for garnish, cook for another 10 minutes then strain through a fine mesh strainer.

Saute red onions with 1 tablespoon of olive oil 1-2 minutes gently browning the onions, deglaze with white wine vinegar and cook 5-7 minutes or until tender, season with 1 tsp salt.

Saute zucchini, summer squash and fennel wedges in 1 table spoon of olive oil 1-2 minutes on each side until tender, season with 1 tsp salt.

Slice the salmon in two pieces, season with 1 teaspoon of salt and sear skin side down in 1 tablespoon of olive oil 3-4 minutes until skin is crisp, turn salmon and continue to cook on the flesh side for an additional 1-2 minutes or until medium rare.

Serve the roasted salmon over the zucchini, summer squash, fennel, red onions and broth garnish with crispy prosciutto, marjoram leaves and olive oil.