Meal Card: Crispy Dijon Salmon with Roasted Carrots & Asparagus

Directions

1) Place packets of garlic herb butter and Dijon mustard in a bowl of hot water to thaw. If scheduling this meal, place butter in the fridge to thaw.

2) Open salmon and place on a Suvie roasting rack (handles facing up) set within a Suvie pan. Season each filet with salt and pepper. Spread Dijon mustard over each salmon filet. In a small bowl, stir together panko, a pinch of salt, and 2 tbsp olive oil (4 tbsp for 4 servings). Sprinkle panko over each filet. Place pan in the top zone of Suvie.

3) Open packages of carrots and asparagus into a second Suvie pan. Season with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp ground black pepper; for 4 serving, season with 2 tbsp olive oil, 1 tsp salt, and ½ tsp ground black pepper. Place pan in the bottom zone of Suvie. 

4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen. 

Suvie Cook Settings

Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 25 minutes)

Top Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)

5) After cooking, do not clear the cook screen. Remove pans from Suvie. Transfer salmon to a cutting board to rest. Add garlic herb butter to the carrots and asparagus, stirring to coat. Return pan to Suvie and cook 5 minutes more. 

6) Remove vegetables from Suvie and season to taste with salt and pepper. Divide salmon filets and vegetables between plates and serve.