Salmon (Skin-On) and Asparagus

Salmon (Skin-On) and Asparagus

Brava Combo

Created by Brava



Total Time

~9-15 min


  • 2 skin-on salmon fillets (1–1½ -inches thick)
  • 3 cups chopped asparagus (2-inch pieces, bottom 2 inches trimmed)

From Your Pantry


kosher salt

cooking oil


Brava glass tray

Brava TempSensor

Mixing bowl

Nutrition Information

Allergens: Fish, Milk


  • Combos
  • Lunch
  • Dinner
  • Whole30®
  • Glass Tray
  • Gluten Free
  • Keto
  • Paleo
  • Seafood
  • Vegetables

  1. step


    • Let butter stand at room temperature for 15–30 minutes to soften.
    • Spread some butter on Zone 1 of Brava glass tray. Any uncovered butter may burn, so spread only enough for salmon to cover it.
    • Pat salmon dry with paper towels.
    • Season both sides with salt.
    • Place salmon, skin side down, on top of butter. Make sure thickest salmon fillet is on left side of Zone 1.
    • In medium bowl, toss together asparagus, 1 tablespoon cooking oil and a pinch of salt.
    • Evenly spread asparagus in Zones 2 and 3 of glass tray.
    • Slide glass tray into bottom shelf.
    • Select “Salmon (Skin-On) and Asparagus” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of salmon.
    • When your food is done, slice salmon within 1 minute to maintain preferred doneness.