Palette of spring vegetables and salmon

Bring plenty of water with a little salt to the boil. Cut all vegetables, except the snow peas, into equal bars. Heat the grill pan.

Sprinkle the salmon with salt and pepper and bake for 10 minutes alternately in the grill pan.

In the meantime, blanch all vegetables, except chicory, separately for 2 minutes in the boiling water and place them in a bowl. Spoon the chicory raw and season the vegetables with salt and pepper. Cover with foil and keep warm above the pan of water.

In the meantime, prepare the sauce according to the instructions on the packaging.

Divide the vegetables over 4 plates and put a piece of salmon on it. Serve with some sauce over it and give the rest separately. Garnish with dill or chervil.