Salmon with baby vegetables


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
100°C oven


  • 1 bunch multi-coloured spring carrots
  • 1 bunch red radishes
  • Salt
  • 2 French shallots
  • 200 ml vegetable stock
  • 1 teaspoon fennel seeds
  • 4 salmon fillets
  • 50 g pitted black olives

1 baking dish

1 saucepan

1 sheet foil


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.