Salmon fillet with steamed carrots and onions

Ingredients for 2 servings:

• 2 salmon fillets, 180 – 200 g each, skinned
• 3 carrots
• 1 onion(s)
• 1 pinch(s) of salt (preferably herb salt)
• 1 pinch of ground pepper
• 1 cup water
• some oil (sunflower oil) or butter

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the onions and carrots. Cut the onions and carrots into 3-4 mm wide rings (halve larger onions first before cutting). Briefly fry the salmon fillet on all sides in hot oil until it has taken on some color. Then add the carrots and onions and sauté briefly before deglazing with a little water. Cover and simmer for about 5 minutes, until the carrots and onions have a nice bite. Finally, season with a pinch of salt (herb salt is best) and pepper. This goes well with delicious mashed potatoes or parsley potatoes (small, whole potatoes tossed in butter, with freshly chopped parsley added at the end). Notes: If I have a bottle open, I deglaze the dish with a small splash of white wine. You can also add fresh herbs such as dill at the end. Fresh salmon is best. Frozen salmon does not need to be thawed beforehand. However, you should work with a little less heat at first.