Salmon (Skinless) and Asparagus
Brava Combo
Brava
Total Time:
~9-15 min
Ingredients
2 skinless salmon fillets (1–1½ inches thick)
3 cups chopped asparagus (2-inch pieces, bottom 2 inches trimmed)
From Your Pantry
butter
kosher salt
cooking oil
Equipment
Brava glass tray
Brava TempSensor
mixing bowl
Nutrition Information
Allergens: Fish, Milk
Keywords
Combos
Two Tray Cooks
Lunch
Dinner
Whole30®
Basic Combos
Glass Tray
Gluten Free
Keto
Metal Tray
Paleo
Seafood
Serves 2
Serves 4
Vegetables
1
Recipe Instructions
- 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 on top of butter. Make sure thinnest salmon fillet is on left side of Zone 1.
- In medium bowl, toss together asparagus, 2 teaspoons cooking oil and a pinch of salt.
- Evenly spread asparagus in Zones 2 and 3 of glass tray.
- Slide glass tray into bottom oven shelf.
- Select “Salmon (Skinless) and Asparagus” on your oven 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.
