Season the salmon fillets with garlic, lemon, white pepper, black pepper, chimichurry and a pinch of powdered ginger: just mix everything in a bowl and then spread it over the salmon fillets. Place in a jar with a lid and set aside in the fridge for a few hours to allow the seasoning to adhere well.
In a skillet over low heat: place the salmon, put a little water at the bottom of the skillet, cover and wait for it to cook. When the water starts to dry, turn the salmon, add a little more water (about two fingers of a glass of water).
At this point you add the firmer vegetables - carrots, broccoli, green beans…
Cover the skillet again and let it cook. .
Once again, when the water starts to dry up, check to see if the salmon is properly cooked. If not, turn the fillet, add a little more water, cover again and repeat the process if necessary.
If the salmon is already cooked: add the tomatoes, a little more water and cover for another minute or until the water dries up.
.
Ready! The salmon seasoning itself will pass to the vegetables and the flavor is surreal!