Steam Oven Salmon with Potatoes & Asparagus

Instructions

Preheat the Wolf Steam Oven

Set the oven to: Convection Steam Mode at 400°F

Use the middle rack position.

Start the Potatoes First

Toss the halved baby potatoes with olive oil, salt, pepper, and rosemary or thyme.

Spread them cut-side down on a sheet pan or shallow roasting pan. Cook in Convection Steam Mode at 400°F for 20 minutes.

Add the Salmon

Pat the salmon fillets dry. Brush them lightly with olive oil and season with salt and pepper.

After the potatoes have cooked for 20 minutes, add the salmon fillets to the same pan.

Return the pan to the oven and continue cooking in Convection Steam Mode at 400°F for 8 minutes.

Add the Asparagus

Toss the trimmed asparagus with olive oil, salt, and pepper.

After the salmon has cooked for 8 minutes, add the asparagus to the pan.

Continue cooking in Convection Steam Mode at 400°F for 5 to 7 minutes, or until the salmon flakes gently and the asparagus is tender but still bright.

Check for Doneness

The salmon should be moist and just cooked through. For best results, check with an instant-read thermometer.Aim for: 125°F to 130°F for moist, tender salmon.

The potatoes should be tender when pierced with a knife, and the asparagus should be cooked but not limp.

Optional Browning Finish

If the potatoes need more color, remove the salmon and asparagus to a warm plate. Switch the oven to Convection Mode at 425°F.Return the potatoes to the oven for 3 to 5 minutes, or until the edges are browned and lightly crisp.This final dry convection step adds texture without overcooking the salmon.

Main Course