Salmon à la Nage (Poached in Broth) With Summer Vegetables

Scaled for 4 portions · 4 steps

3 tbspextra-virgin olive oil, divided2medium carrots, diced1small head fennel, diced2small summer squash and/or zucchini, diced1/2medium yellow onion, diced1(2-inch) knob peeled fresh ginger, cut into thick slices and gently bruised with blunt side of knife1 cupdry white wine3 cupwater2parsley sprigs2tarragon sprigs4(6-ounce) boneless, skinless salmon fillets—Kosher salt and freshly ground black pepper1 cupcherry tomatoes, quartered1scallion, white and light green parts only, thinly sliced on a bias—Chopped parsley and tarragon, for garnish

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