Salmon with baby vegetables

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 1 bunch multi-coloured spring carrots
  • 1 bunch red radishes
  • Salt


Scrape the carrots and radishes and cook them in boiling salted water for 10 minutes. Peel and finely chop the shallots, mix them with the vegetable stock and add the fennel seeds.

Pour the stock into a baking dish, lay the salmon fillets in the dish, flesh side down, and add the vegetables and olives.

Cover with a sheet of foil and bake for 20 minutes.