Salmon with baby vegetables

• 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.