Old Bay Salmon with Asparagus, Tomatoes and Capers
Ingredients
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1 bunch asparagus
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¾ cup cherry tomato halves
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1 tablespoon capers
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1 tablespoon extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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2 salmon fillets
Tools
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measuring cups
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measuring spoons
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june pan
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June Food Thermometer
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June Oven
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Preferences
Add the vegetables to the June Pan
Spread the asparagus on half of the June Pan. Scatter the cherry tomatoes over the asparagus, followed by the capers. Drizzle the vegetables with the olive oil. Sprinkle with salt and pepper and toss to combine, leaving the vegetables pushed to one side of the pan.
1 bunch asparagus
¾ cup cherry tomato halves
1 tablespoon capers
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
june pan
measuring cups
measuring spoons
Season the salmon
Place salmon fillets skin-side down on the other side of the June Pan. Drizzle the oil over the salmon and sprinkle each filet with 1 teaspoon Old Bay, covering the entire exposed surface of the fish.
2 salmon fillets
1 tablespoon extra-virgin olive oil
2 teaspoons Old Bay seasoning
Insert the June thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of one fillet. Set cooking preferences using the button below.
June Food Thermometer
Roast the salmon and vegetables
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the salmon is cooked, the asparagus is tender and the tomatoes are beginning to soften, about 12 minutes. June will notify you when the salmon and vegetables are ready.
June Oven
Garnish and serve
With protected hands, unplug the food thermometer from the jack. Remove the salmon and vegetables from the June Oven. Transfer them to plates or a plate and serve immediately.