1. Peel the carrots and cut into slices. Put them in a saucepan with 40 g of butter, sugar, salt, pepper, and water to half-height. Place a perforated paper disc on the water. Let it simmer until the water evaporates.

2. Preheat the oven to 200°C.

3. In a mixer, work the remaining butter with almond powder, pepper, lemon juice, and half of the herbs.

4. Place the salmon pavés in an oiled oven dish, with the rounded side up. Spread with almond and herb butter. Bake for 8 minutes.

5. Turn off the oven; turn on the grill. Place on the lower rack of the oven. Let the salmon brown for a few moments, door half-open.

6. Rinse, drain, and add the soybean sprouts to the cooked carrots, just to heat them up.

7. To serve, place the carrots and sprouts on warm plates and place the salmon slices on top of the vegetables. Sprinkle with the remaining chopped herbs and serve immediately.