This dish contains the following allergens: Fish, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
908g
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
35g
shredded Parmesan cheese, divided
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
2 pounds
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
shredded Parmesan cheese, divided
Utensils
Small Bowl
Large Bowl
Silicone-Tipped Tongs
Step 1
Insert the divider and both crisper plates in the basket.
Step 2
In a small bowl, combine Montreal seasoning and brown sugar. Evenly coat the salmon fillets with 1 tablespoon oil and the prepared seasoning, then place fillets skin side down in Zone 1.
Step 3
In a large bowl, toss asparagus with remaining oil, salt, and pepper, then place in Zone 2. Insert basket in unit.
Step 4
Select Zone 1, select ROAST, set temperature to 390F, and set time to 17 minutes. Select MATCH COOK to match Zone 2 settings to Zone 1. Press START/PAUSE to begin cooking.
Step 5
When the time reaches 7 minutes, press START/PAUSE to pause the unit. Remove the basket and use silicone-tipped tongs to toss the asparagus. Reinsert basket and press START/PAUSE to resume cooking.
Step 6
When the time reaches 2 minutes, press START/PAUSE to pause the unit. Remove the basket and sprinkle half the Parmesan cheese over the asparagus. Reinsert basket and press START/PAUSE to resume cooking.
Step 7
When cooking is complete, transfer salmon and asparagus to a serving plate. Sprinkle remaining Parmesan cheese over the asparagus and serve.
Insert the divider and both crisper plates in the basket.
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
908g
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
35g
shredded Parmesan cheese, divided
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
2 pounds
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
shredded Parmesan cheese, divided
Step 2 of 7
In a small bowl, combine Montreal seasoning and brown sugar. Evenly coat the salmon fillets with 1 tablespoon oil and the prepared seasoning, then place fillets skin side down in Zone 1.
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
908g
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
35g
shredded Parmesan cheese, divided
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
2 pounds
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
shredded Parmesan cheese, divided
Step 3 of 7
In a large bowl, toss asparagus with remaining oil, salt, and pepper, then place in Zone 2. Insert basket in unit.
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
908g
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
35g
shredded Parmesan cheese, divided
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
2 pounds
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
shredded Parmesan cheese, divided
Step 4 of 7
Select Zone 1, select ROAST, set temperature to 390F, and set time to 17 minutes. Select MATCH COOK to match Zone 2 settings to Zone 1. Press START/PAUSE to begin cooking.
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
908g
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
35g
shredded Parmesan cheese, divided
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
2 pounds
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
shredded Parmesan cheese, divided
Step 5 of 7
When the time reaches 7 minutes, press START/PAUSE to pause the unit. Remove the basket and use silicone-tipped tongs to toss the asparagus. Reinsert basket and press START/PAUSE to resume cooking.
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
908g
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
35g
shredded Parmesan cheese, divided
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
2 pounds
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
shredded Parmesan cheese, divided
Step 6 of 7
When the time reaches 2 minutes, press START/PAUSE to pause the unit. Remove the basket and sprinkle half the Parmesan cheese over the asparagus. Reinsert basket and press START/PAUSE to resume cooking.
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
908g
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
35g
shredded Parmesan cheese, divided
2 tablespoons
Montreal seasoning
3 tablespoons
light brown sugar
2 tablespoons
canola oil, divided
4
fresh salmon fillets skin-on (6 ounces each)
2 pounds
asparagus, ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
shredded Parmesan cheese, divided
Step 7 of 7
When cooking is complete, transfer salmon and asparagus to a serving plate. Sprinkle remaining Parmesan cheese over the asparagus and serve.
