Salmon à la Nage With Summer Vegetables Recipe

Name: Salmon à la Nage With Summer Vegetables Recipe
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 2 medium carrots, diced; 1 small head fennel, diced; 2 small summer squash and/or zucchini, diced; 1/2 medium yellow onion, diced; 1 (2-inch) knob peeled fresh ginger, cut into thick slices and gently bruised with blunt side of knife; 1 cup dry white wine; 3 cups water; 2 parsley sprigs; 2 tarragon sprigs; 4 (6-ounce) boneless, skinless salmon fillets; Kosher salt and freshly ground black pepper; 1 cup cherry tomatoes, quartered; 1 scallion, white and light green parts only, thinly sliced on a bias; Chopped parsley and tarragon, for garnish