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Happy New Year!
In the interests of healthy and easy steam oven meals to ring in the New Year, today I bring you this steam oven salmon with lemon, asparagus and potatoes. It takes minutes to prepare, not much longer to cook and rewards with a balanced, bright dinner suitable for all (well, all except my kids, both of whom have decided this is the week to turn against eating salmon. Sigh).
You can go about cooking this one-pan, or sheet pan, dinner in two ways:
If you have a combi steam oven, go for very hot and quick so the potatoes get browned and crispy-edged and the asparagus and salmon cook in just a few minutes.
If your oven is steam-only, make the most of the method and pull out a tray of perfectly steamed vegetables and fish.
Either way you’ll have dinner on the table in half an hour, and most of that will be in cooking the potatoes.
Cooking a one-pan meal is such a good way to get your head around what the oven can do. Once you master it (hopefully after the first time you make this!), you can substitute all manner of other fish, chicken or even tofu, and lots of different vegetables to give variety to your midweek meals while keeping everything fairly healthy.
If you have a steam oven and are yet to use it to produce a full meal, I challenge you to give this a try and let me know how it goes (I do love a photo, so send ’em through!).
Happy steam oven cooking, see you here again soon.
After some other easy steam oven meals? Check out the Easy Meals index
Two of my easy favorites are the Chorizo, Pumpkin and Chicken Tray Bake and the Soy and Ginger Chicken with Rice and Vegetables.
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Steam Oven Salmon with Lemon Asparagus and Potatoes
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Ingredients
- 4 medium potatoes about 120g/4 ½ oz each, scrubbed and cut into 2.5cm/1in cubes
- 1 tbsp olive oil omit this if you are using method 2 below
- 1.3 lb boneless salmon 4 fillets, about 150g (5.5 oz) each
- 2 tbs butter very soft
- 1 lemon halved lengthways and thinly sliced
- A few grinds each of salt and black pepper
- 2 bunches asparagus mine had about 10 thin spears in each bunch, woody ends cut off
- extra lemon for serving optional
- Pea shoots for serving optional
Instructions
Method 1 – Combination Steam:
- Set your oven to 430⁰F/220⁰C, combination steam setting. If your oven has variable steam, use 50% (if not, don't worry! Just set to combi steam at the correct temperature and the oven will work out the steam level for you).
- Put the potatoes and olive oil into a stainless steel pan and season well with salt and pepper. Toss to coat the potatoes and cook until the potatoes are golden and tender, about 25 minutes. Remove from oven and increase the heat to 450⁰F/230⁰C.
- Use a spatula to loosen the potatoes from the bottom of the tray and push them all over to one side, so you’ve got half the tray sitting empty.
- Place the salmon on the empty side of the tray and dot the butter all over it. Arrange a few lemon slices on each fillet and season with a little salt and a liberal amount of pepper. Spread the asparagus over the top of the cooked potatoes in a (roughly) single layer (no need to worry if a few of the spears overlap).
- Return the tray to the oven for 4-5 minutes, until the salmon is cooked to your liking. 5 minutes gives me ‘medium’ cooked salmon – not raw but slightly blushing in the middle, so you can adjust either way to get less or more cooking.
- Serve immediately with extra lemon for squeezing over the vegetables if you like.
Method 2 – Steam Only:
- Set your oven to 212⁰F/100⁰C, steam setting (100% steam).
- Put the potatoes into a solid stainless steel tray and season well with salt and pepper. Cook for 25 minutes, by which time the potatoes should be tender.
- Push the potatoes over to one side, so you’ve got half the tray sitting empty. Place the salmon on the empty side of the tray and dot the butter over it.
- Arrange a few lemon slices on each fillet and season with a little salt and a liberal amount of pepper. Spread the asparagus over the top of the cooked potatoes in a (roughly) single layer (no need to worry if a few of the spears overlap).
- Return the tray to the oven for 5-8 minutes, until the salmon is cooked to your liking. 7 minutes gives me ‘medium’ cooked salmon – not raw but slightly blushing in the middle, so you can adjust either way to get less or more cooking.
- Serve immediately with extra lemon for squeezing over the vegetables if you like.
Notes
Nutrition
But I don’t have a steam/combi-steam oven! No problem. Roast everything on a tray in a regular oven at 220⁰C. The potatoes will take about 30 minutes and the salmon/asparagus 7-9 minutes.
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19 Responses
I’m so glad to hear it, what a great Valentine’s dinner!