Wash the vegetables. Peel the carrots and cut on the diagonal into thin slices. Peel then finely slice spring onion. Zest and juice the lemon.
Heat a wok, add a drizzle of olive oil and then sweat the white part of the spring onion. Add the carrots, season with salt and piment d'Espelette. Finish with a pinch of salt and a knob of butter. Add enough water to come halfway up the height of the vegetables. Cover and cook until almost all of the liquid has evaporated. Rectify the seasoning and add the lemon juice, zest and the green of the spring onion.
Remove all bones from the salmon steaks and season with fleur de sel. Heat a frying pan to hot and add a drizzle of olive oil. Sear the salmon, skin side down for 5 to 6 minutes. Turn the salmon over and then turn off the heat. Allow the salmon to rest in the pan for 5 to 6 minutes before serving.
Serve the salmon on a bed of carrots. Sprinkle with a little finely chopped spring onion stem and piment d'Espelette.
«Feel free to cook the salmon skin-side only. Choose your vegetables according to season.»
Pan-fried fillet of salmon served on a bed of succulent carrots with spring onions, lemon and piment d'Espelette.