Tom Brady’s Pesto Salmon with Zucchini & Asparagus

Item No. REC20001
undefined out of 5 Customer Rating
Total Time
35m
Easy
6
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Ingredients

  • 1 pound asparagus, trimmed and each cut into 3 pieces
  • 3 medium zucchinis (60z each), cut in 1/2 inch diagonals
  • 2 tablespoons olive oil
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 4 tablespoons pesto
  • 6 skinless salmon fillets (4oz each)

Instructions 

  1. Place Crisper Plate in the 6-quart container. Add asparagus and zucchini to the crisper plate. Toss with oil and season with salt and pepper. 

  2. Insert the container into the station. Use the dial to select ROAST, set temperature to 380°F, and set time to 10 minutes. Press start to begin cooking. When 5 minutes remain on the timer, pull the container out of the station and toss vegetables. Reinsert container to station to resume cooking. 

  3. While vegetables are cooking, rub pesto onto all sides of salmon fillets, then set aside. 

  4. When cooking is complete, remove the container from the station, toss vegetables, and spread in an even layer. Place salmon, skin side up, on top of vegetables. Reinsert container into the station. 

  5. Use the dial to select ROAST, set temp to 365°F and set time to 15 minutes. Press start to begin cooking. 

  6. When cooking is complete, remove the container from the station. Serve salmon with vegetables.