Preheat oven to 180C.
Place lemon grass, ginger, shallots, coriander, soy and fish sauce, sesame oil and palm sugar into bowl and stir. Set sauce aside so the flavours can in-fuse.
Place the salmon fillets in a shallow pan lined with baking paper. Drizzle with a little olive oil. Stir sauce then drizzle over salmon. Cover with foil, lower oven to 150C and place salmon in the oven for 30mins or until cooked through.
Place all vegetables into a medium heat wok. Add the water and stir. Lower heat to medium-low, return lid and steam for 15mins or until vegetables are hot, making sure vegetables are still crisp.
Once salmon is ready remove it from the oven leaving foil on the pan. Assemble vegetables on a platter. Remove foil from pan and place salmon fillets on top of the vegetables.
Drain sauce from pan into a jug and drizzle over salmon and vegetables.
Eat and Enjoy.
Taste sauce as you go.
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