Fisherman's Stew

4 parsnips in pieces
4 carrots halved
1 lemon, quartered
500g salmon filet in pieces
500ml fish broth
12 cherry tomatoes
1 bunch of dill
2 Tbsp. olive oil
1 sliced onion
2 garlic cloves

1. In a saucepan, heat olive oil. Add onion and garlic; cook 3 minutes.  
2. Add fish broth and bring to boil.
3. Add carrots, parsnip and dill. Cover half the saucepan and simmer 12 minutes over low heat.
4. Add salmon and tomatoes; cook on low heat 10 minutes.
5. Transfer preparation into warm individual bowls and serve with lemon wedges.