Salmon and Asparagus
Ingredients
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6 ounces asparagus
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2 teaspoons extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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2 salmon fillets
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1 tablespoon extra-virgin olive oil
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¼ teaspoon salt
Tools
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measuring spoons
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June Pan
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June Food Thermometer
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June Oven
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Preferences
Season the asparagus
Spread the asparagus on half of the June Pan and drizzle with olive oil. Sprinkle the spears with salt and pepper and toss to combine.
6 ounces asparagus
2 teaspoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
June Pan
measuring spoons
Season the salmon
Place the salmon fillets skin-side down on the other side of the June Pan. Drizzle the oil over the salmon and sprinkle with salt and pepper.
2 salmon fillets
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of the thickest part of one fillet. Set cooking preferences using the button below.
June Food Thermometer
Roast the salmon and asparagus
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the salmon is cooked through and asparagus is tender. June will notify you when the salmon and asparagus are ready.
June Oven
Serve
Remove the salmon and asparagus from the June Oven. Transfer them to plates, garnish with lemon wedges and flaky sea salt, if using. Serve immediately.
