Peel the onions and cut into strips, slice the courgettes and carrots. Halve the fennel and cut out the stalk. Put the tender greens aside.
Cut the fennel crosswise into strips. Cut the salmon fillet into 4 pieces.  Heat 1 tbsp. oil in a large frying pan. Fry the salmon fillets for 3 minutes on each side.
Season with salt and pepper and remove. Heat 2 tbsp. oil in the frying residue and fry the vegetables in it for 10 minutes, turning.
Season the vegetables with salt and pepper, dust with the flour and sauté briefly. Pour in about 400 ml water and bring to the boil. Stir in the cream cheese, lemon juice and stock cubes.
Place the salmon on the vegetables and simmer, covered, for about 5 minutes. Season to taste with salt and pepper.
Garnish with chopped fennel greens.