Salmon Filet, Asparagus and Cherry Tomatoes narrow display Salmon Filet, Asparagus and Cherry Tomatoes wide display

Salmon Filet, Asparagus and Cherry Tomatoes

Brava

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!

step

1

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.
step

2

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 thinnest salmon fillet is on left side of Zone 2.
  • Top each fillet with a few thyme sprigs.
step

3

Slide glass tray into bottom oven shelf

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

4

Serve

  • 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.