Fillet of Scottish Salmon on a Bed of Spring Vegetables

• 4 x 175 g/6 oz fillets of salmon
• 85 g/3

Prepare the vegetables as attractively as possible: turn the courgettes into small barrels, pick the calabrese and cauliflower into small florets, choose small carrots and turnips and peel to preserve their original shapes. Trim the spring onions, leaving 1 cm/