French Salmon à la Nage with Zucchini and Carrots

Ingredients

• 150 g salmon fillet, skin removed
• 1 zucchini, cut into half-moons
• 1 carrot, thinly sliced
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 2 tbsp water
• ¼ tsp salt

Method

1. Warm oil in a skillet; soften carrot until nearly tender.4 min timer
2. Add zucchini and water; cover until both vegetables are tender.5 min timer
3. Nestle salmon among vegetables, cover, and cook until opaque throughout.10 min timer
4. Lift salmon onto a plate and check it reaches 145°F/63°C.
5. Fold dill and lemon zest through vegetables; serve beside salmon.