Steam-Roasted Salmon with Asparagus and Green Tahini Sauce

Steam is a super power in the kitchen, and when you combine it with convection roasting, you get the best of both worlds — all of the nutrients and a ton of flavor in a single setting. One of my favorite things to steam-roast is wild caught salmon, which you can pair with asparagus for an easy, quick sheet pan meal. You don’t even have to sit there and watch it cook. Go read a book, watch TV, whatever. The oven will tell you when it’s ready. Using 25% steam and a moderate oven temperature cooks the salmon quickly, retains moisture, and allows for browning. I like to cook the salmon on top of lemon slices to make it easier to remove from the tray and to add flavor. A couple drizzles of white balsamic vinegar and extra-virgin olive oil likewise amplifies the flavor of the asparagus. For serving, I like to pair the fish and asparagus with an herby green tahini sauce that’s super quick to make in a food processor. It’s all really, really easy.