Steam-Roasted Salmon with Asparagus and Green Tahini Sauce

Seamus Mullen
Seamus Mullen
January 12, 2024
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.
Prep Time
Cook Time
Steam-Roasted Salmon with Asparagus and Green Tahini Sauce
For the Green Tahini
⅔ cup (150g)
⅔ cup (30g)
sliced scallion greens
7 Tbsp (100g)
lemon juice, plus more as needed
½ cup (20g)
chopped fresh parsley
½ cup (20g)
chopped fresh cilantro
½ cup (20g)
chopped fresh mint
5 Tbsp (80g)
extra-virgin olive oil
¼ cup (10g)
chopped fresh basil
1 Tbsp (10g)
lemon zest
1 Tbsp (8g)
thinly sliced serrano peppers, seeds removed
2 tsp (10g)
white balsamic vinegar
1.5 tsp (5g)
kosher salt
For the Asparagus and Salmon
2 (8-oz)
skin-on wild caught salmon fillets
Salt and freshly ground black pepper
Extra-virgin olive oil
lemon, thinly sliced into rounds
½ bunch
asparagus, trimmed
White balsamic vinegar

1. Make the Tahini Sauce

Combine everything in a food processor and process until smooth. Depending on the thickness of the tahini, you may need to adjust thickness with water or additional lemon juice. Set aside until ready to serve.

2. Preheat the Oven

Sous Vide Mode: Off
Steam: 25%
Temp: 350°F
Heat: Rear

3. Prepare the Salmon and Asparagus

Season the salmon with salt and pepper. Drizzle a little olive oil over the skin and rub to evenly coat. Lay the lemon rounds on a sheet pan, then top with the salmon, skin-side up. Insert the probe into the thickest part of the largest fillet. In a large bowl, toss the asparagus with a drizzle of olive oil and vinegar. Season with salt and pepper. Place on the sheet pan around the salmon.

4. Steam-Roast

Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 10 minutes.
Sous Vide Mode: Off
Steam: 25%
Temp: 350°F
Heat: Rear
125°F Probe Target

5. Serve

Spread tahini sauce on the bottom of each serving plate. Top with the asparagus. Remove the salmon from the sheet pan, discarding the lemon, then place the fillets on top of the asparagus. Serve.
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