Divide cauliflower and broccoli into small roses. Remove the peel from broccoli stems, quarter lengthwise and cut into pieces. Remove the peel from the carrots and cut into narrow slices.
Season water lightly with salt, bring to a boil and pour in the broccoli stems.
After steaming for 5 minutes, add the rest of the vegetables and continue to gently simmer for another 8 to 10 minutes.
In the meantime, rinse and dry the salmon fillets, season mildly with herb salt and roast in the oil over medium heat for about 8 min. Turn the fillets only once in between to the other side.
Remove the vegetables from the water with a skimmer and drain. Brown the butter in the frying pan, pour over the vegetables and serve with the fish.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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