Salmon Filet with Green Beans and Potatoes

Salmon Filet with Green Beans and Potatoes


Serves 2

Active Time:

~20 min

Total Time:

~30 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!


  • 3 oz baby leeks
  • ½ lb organic fingerling potatoes
  • 5 oz green beans
  • 2 Ora King Salmon Fillets (about 5 oz each and 1 inch thick)
  • ¼ oz fresh thyme
  • ¼ oz fresh flat-leaf parsley
  • 1 tablespoon champagne vinegar
  • 1 tablespoon Dijon mustard

From Your Pantry

1teaspoon butter

cooking oil

extra-virgin olive oil

kosher salt and black pepper


Brava glass tray

Brava TempSensor

mixing bowls

Nutrition Information

Allergens: Milk, Fish


  • Lunch
  • Dinner
  • Fish
  • Glass Tray
  • Gluten Free
  • Recipes
  • Seafood
  • Three Zone Cooks
  • Vegetables

  1. step

    Prep leeks & potatoes

    • Trim about ¼ inch from top and bottom of leeks. Cut leeks in half lengthwise and remove outer layer. Slice leeks as thinly as possible into half-moons.
    • Quarter fingerling potatoes lengthwise.
    • In medium bowl, toss together leeks, potatoes, 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread leeks and potatoes in Zone 3 of Brava glass tray.

  2. step

    Prep green beans

    • Trim stems from green beans. Cut beans in half crosswise.
    • In same bowl, toss together green beans, ½ teaspoon cooking oil and a pinch of salt.
    • Evenly spread green beans in Zone 2 of glass tray.

  3. step

    Prep fish

    • Spread about half of butter on Zone 1 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 1.
    • Top each fillet with a few thyme sprigs.

  4. step

    Slide glass tray into bottom shelf

    • Insert TempSensor horizontally through center of thickest part of salmon fillet.
    • Select “Salmon Filet with Green Beans and Potatoes” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare vinaigrette.

  5. step

    Make vinaigrette

    • Remove parsley leaves from stems; coarsely chop leaves.
    • In medium bowl, combine Champagne vinegar, Dijon mustard, parsley, 2 tablespoons extra-virgin olive oil and a pinch of salt and pepper; stir well.

  6. step


    • When your food is done, cut salmon in half crosswise. This will stop the cooking process and maintain your preferred doneness.
    • Transfer leeks, potatoes and green beans to bowl with vinaigrette and toss to coat. Season to taste with salt and pepper.
    • Arrange salmon and vegetables on individual plates. If desired, drizzle salmon with remaining vinaigrette from bowl.