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Steel roasting dish with steam oven salmon, lemon slices, asparagus, roast potatoes and pea shoots.
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5 from 3 votes

Steam Oven Salmon with Lemon Asparagus and Potatoes

This steam oven salmon and vegetables takes minutes to prepare, not much longer to cook, and rewards with a balanced, bright dinner suitable for all.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: asparagus, potatoes, salmon recipe, steam oven salmon
Servings: 4
Calories: 492kcal

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

Note there are two different cooking methods here! Follow method 1 if you have a combi or convection steam oven, or method 2 if you have a steam-only oven. 
I generally use skin-on salmon fillets but skinless is completely fine. I cook my fish skin-side down and the skin holds it together well for serving – we just flake the fish off the skin as we eat it.

Nutrition

Serving: 150g salmon | Calories: 492kcal | Carbohydrates: 37g | Protein: 40g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 163mg | Potassium: 2106mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2010IU | Vitamin C: 51.2mg | Calcium: 143mg | Iron: 13.1mg