Steam the vegetables until al dente and then place in a gratin dish.
Cut the salmon into small bite-sized pieces and place on the vegetables form.
Cook the shrimp soup according to instructions, add whipped cream and wine, season with vegetable soup and pour over the salmon.
Cook in the oven at 160 °C (hot air) for about 35 minutes.
As a side dish we recommend baguette, long grain rice or potatoes.
Bon appétit!
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