Salmon Filet, Asparagus and Cherry Tomatoes

Salmon Filet, Asparagus and Cherry Tomatoes


Serves 2

Active Time:

~5 min

Total Time:

~15 min

About this Recipe

Crispy salmon skin is notoriously difficult to achieve at home. Well, not anymore. Ora King salmon from New Zealand is among the best sustainably farmed salmon in the world and is prized by leading chefs. Bet you’ve never had salmon this juicy and with such crispy skin!


  • 1 teaspoon butter
  • 10 oz medium asparagus spears (about 15 spears)
  • 6 oz organic cherry tomatoes (about 1½ cups)
  • 2 Ora King salmon fillets (about 6 oz each and 1–1½ inches thick)
  • ¼ oz fresh thyme

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt

flaky sea salt (optional)


Brava glass tray

Brava TempSensor

mixing bowl

Nutrition Information

430 calories per serving

Allergens: None

Nutrition Facts


  • Chef's Picks
  • Lunch
  • Dinner
  • Meal Kit
  • Fish
  • Glass Tray
  • Gluten Free
  • Keto
  • Paleo
  • Recipes
  • Seafood
  • Three Zone Cooks
  • Vegetables
  • Year Round

  1. step

    Prep vegetables

    • Let butter stand at room temperature for 15–30 minutes to soften.
    • Trim bottom 2 inches of asparagus. Cut asparagus into 2-inch pieces.
    • In medium bowl, toss together asparagus, 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread asparagus in Zone 3 of Brava glass tray.
    • Remove stems from cherry tomatoes. In same bowl, toss together tomatoes, 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread tomatoes in Zone 1 of glass tray.

  2. step

    Prep salmon

    • Spread about half of butter on Zone 2 of glass tray. Any uncovered butter may burn, so spread only enough for the fish to cover it.
    • Pat salmon dry with paper towels. Season fish on both sides with a pinch of salt.
    • Place salmon, skin side down, on top of butter. Make sure thickest salmon fillet is on left side of Zone 2.
    • Top each fillet with a few thyme sprigs.

  3. step

    Slide glass tray into bottom shelf

    • Select “Salmon Filet, Asparagus and Cherry Tomatoes” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of salmon fillet

  4. step


    • When your food is done, cut salmon in half crosswise. This will stop the cooking process and maintain your preferred doneness.
    • Arrange vegetables on individual plates and place salmon on top. Sprinkle with flaky sea salt, if desired, and drizzle with extra-virgin olive oil.