Salmon fillet with mustard sauce on a bed of vegetables

Ingredients for 4 servings:

• 200 g Brussels sprouts
• 140 g carrot(s)
• 160 g leek
• some salt and pepper
• some olive oil
• 4 ports. Salmon fillet(s), approx. 200 g each
• 2 tbsp mustard
• ½ lemon(s), juice
• 3 tbsp olive oil
• 1 pinch of salt
• some thyme, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean the leeks and carrots and cut into fine, equal-sized strips. Remove the outer leaves and stalks from the Brussels sprouts and halve the florets. Add a little oil to a pan and fry the vegetables until vigorous. Add a little water and sauté until cooked through. Season with salt and pepper. Use tweezers to remove any bones from the salmon. Grease a baking dish and place the salmon in it. For the mustard sauce, place all the ingredients in a bowl and whisk vigorously until emulsified. Season the salmon fillets with salt and pepper, then spread the mustard sauce evenly over them. Scatter a few thyme leaves over the top. Bake in an oven preheated to 185°C for about 15 minutes. Arrange the prepared vegetables on plates and arrange the salmon on top.