Cut the potato into wedges, soak in water, and drain. Slice the carrot into sticks and separate broccoli into florets.

Season salmon with salt and pepper, then coat with flour.

In a pan, arrange the potato, carrot, and broccoli. Add 1 tbsp water, cover, and steam until cooked. Remove vegetables and set aside.

Add butter to the pan and heat. Place salmon fillets in the pan, cook for 3 minutes on medium heat until golden. Flip, cover, and cook on low heat for another 3 minutes.

Prepare Hollandaise sauce by mixing egg yolks, water, and salt in a bowl over a hot water bath. Gradually add melted butter while whisking, then mix in lemon juice until creamy.