Salmon steak with candied spring vegetables

This recipe has been a staple in my kitchen for several springs now, and I never tire of it. The idea came to me one day when I was craving something fresh yet substantial, something that would truly showcase the beautiful vegetables that are finally appearing in the markets.

What I particularly like about this dish is the technique of slow-cooking the vegetables. Instead of quickly cooking them over high heat, they are allowed to gently absorb the flavors of the olive oil and herbs. The asparagus retains its crispness, the peas reveal their full sweetness, and the new carrots develop a deliciously melting texture.

Grilled salmon adds a protein-rich and delicious element that makes this dish a truly complete meal. You can adapt the vegetables to your taste or whatever looks good at the market.

This is the kind of recipe that's perfect for lunch with friends or dinner with family, when you want to treat yourself without spending hours in the kitchen.

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Salmon steak with candied spring vegetables

Recipe by Nathalie Laplace

0.0 out of 0 votes

Type of dish: main courseKitchen: FrenchDifficulty: easy

Portions

4

portions

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Grilled salmon served with asparagus, peas, and new carrots confit in olive oil and fresh herbs. A colorful and flavorful dish that celebrates spring.

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Ingredients

• 4 salmon steaks, 150g each

• 500g of green asparagus

• 300g fresh (or frozen) peas

• 300g carrots of new

• 1 bunch of fresh chives

• 6 sprigs of fresh mint

• 6 tablespoons of olive oil

• 2 cloves of garlic

• 1 lemon ​

• Fleur de sel, freshly ground pepper

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Preparation steps

• Preheat your oven to 160°C. Peel the carrots and cut them into sticks. Snap off the tough ends of the asparagus and cut them into 4cm pieces.
• In a gratin dish, arrange the carrots, asparagus and peas. Add the finely chopped garlic, 4 tablespoons of olive oil, salt and pepper.
• Mix well and bake for 25 minutes. The vegetables should be tender but still slightly crunchy.
• Meanwhile, take the salmon out of the refrigerator 15 minutes before cooking. Season the fillets with salt and pepper on both sides.
• In a hot pan with a little oil, sear the salmon steaks skin-side down for 3-4 minutes, then turn over and cook for another 2-3 minutes depending on the thickness.
• Roughly chop the chives and mint. Mix them into the candied vegetables as soon as they come out of the oven.
• Drizzle with a little lemon juice and a touch of olive oil.
• Arrange the salmon fillets on the warm vegetables, finish with a few pinches of fleur de sel.

📊 Nutritional Information

1 portion (approx. 400g)

📝 Notes

Choose fresh, seasonal vegetables for maximum flavor. If you don't have fresh peas, frozen ones work perfectly well.

💡 Chef's Tips

The cooking time for the salmon depends on your preference: for a pink center, cook for no more than 5-6 minutes in total. The vegetables can be prepared in advance and gently reheated.

🔄 Variations

• Vegetarian version: replace the salmon with slices of grilled halloumi
• Citrus version: add orange segments to the vegetables at the end of cooking

Nathalie Laplace

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Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.