First, prepare the broth, cut the leek into 0.5cm slices and place them in a bowl with water to remove any dirt from the leek.
Cut the yellow lemon into 0.5cm slices.
Peel the carrots and cut them into slices.
In a pot of hot water, add the leek, lemon, carrot, pepper, thyme, and bay leaves. Heat until it starts to boil.
The salmon fillets are seasoned with salt on both sides.
Heat a skillet over medium heat that can fit the 4 fillets. Place the fillets and cover them with the broth. Cook for 6-8 minutes, until the fish is opaque.
Remove the fillets from the water and place them on wax paper. Remove the skin with a fork.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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