Let the salmon fillets thaw briefly, fry in a pan with sunflower oil (1 tbsp) on both sides for 3 - 4 minutes with a lid and season with coarse sea salt from the mill (2 big pinches). Danger. Do not fry too long, otherwise the salmon will be very dry! Put the frozen butter vegetables in a saucepan with water (5 tbsp), bring to the boil and simmer at medium temperature for about 6 - 8 minutes. Stir every now and then. Finally stir in the plucked parsley. Peel and wash triplets (small, waxy potatoes) in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) and cook for about 20 minutes and drain through a kitchen sieve topped with a lemon wedge and garnished with a basil tip, serve.