Salmon with Spring Vegetables

Name: Salmon with Spring Vegetables
Ingredients: Salt; 16 sugar snap peas, trimmed; 2 baby turnips, peeled, trimmed, and cut into 1⁄2-thick batons; 1 cup fresh shelled peas; 10 spears asparagus, trimmed and cut into 2 pieces; 8 baby artichokes, outer leaves removed and discarded down to tenderest inner leaves, trimmed, and halved lengthwise; 5 tbsp. butter; 2 tbsp. extra-virgin olive oil; 12 oz. chanterelles, cleaned and quartered; 1 clove garlic, peeled and minced; Freshly ground black pepper; 2 baby leeks, trimmed, cut into 1⁄2-thick rounds, and washed; 1⁄2 small bulb fennel, trimmed and thinly sliced crosswise; 4 (6-oz.) pieces center-cut fresh salmon, preferably chinook, or king, salmon; Leaves of 10 sprigs parsley, chopped; 4 chives, chopped; 4 small carrots, peeled, trimmed with 1⁄2 of the stem left intact, and cut into thirds; 1⁄2 cup crisp white wine, such as Roland Lavantureux Chablis