Clean and wash the carrots and cut them in half lengthwise. Wash, peel and quarter potatoes lengthwise. Clean, wash and cut spring onions into pieces of about 3 cm length. Clean and halve the mushrooms.
Halve the lemon slice. Put the carrots, potatoes, spring onions, mushrooms and lemon slice in an ovenproof dish. Pour on white wine and stock and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes.
Wash the salmon fillet, dab dry and season with salt and pepper. Place the salmon fillet on the vegetables and cook for about 5 minutes. Serve garnished with dill.