In 4-quart saucepan on Wolf rangetop over high heat, add 2 1/2 quarts water. Bring to a boil. Add salt. Add carrots and blanch for 4 minutes, or until just becoming tender. Remove carrots into bowl of ice water to stop cooking. Repeat the process with the new potatoes, except blanch them for 12 minutes. Remove potatoes into bowl of ice water to stop cooking. Drain vegetables well. Remove fennel tops and thin slice from bottom, cut head of fennel in half and cut out core. Slice it very, very thin. In large bowl, combine carrots, potatoes, fennel, olive oil, herbs, lemon zest, salt and cracked pepper.
Preheat Wolf oven in ROAST at 425° F. Cut 2 large pieces of heavy duty foil (approximately 18”x 24”). Lay 1 piece of foil on counter. Arrange seasoned vegetables in center of foil. Place salmon on top of vegetables. Season top of fish with salt and pepper. Make 3 1-inch cuts in center of top piece of foil and lay over the top of fish. Crimp edges of foil together and place on baking sheet. Place in center of oven and cook, 35 to 40 minutes, or until fish is flaky. Remove from oven. Cut open top of foil, carefully venting any remaining steam. Serve with fresh lemon wedges.
*1 teaspoon dried tarragon can be substituted for fresh tarragon
**2 teaspoons dried chives can be substituted for fresh chives
***1 teaspoon dried parsley can be substituted for fresh parsley