Instructions

1. 

   1

   Prep vegetables

   • Let butter stand at room temperature for 15–30 minutes to soften.
   • Trim bottom 2 inches of asparagus. Cut asparagus into 2-inch pieces.
   • In medium bowl, toss together asparagus, 1 teaspoon cooking oil and a pinch of salt.
   • Evenly spread asparagus in Zone 3 of Brava glass tray.
   • Remove stems from cherry tomatoes. In same bowl, toss together tomatoes, 1 teaspoon cooking oil and a pinch of salt.
   • Evenly spread tomatoes in Zone 1 of glass tray.

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2. 

   2

   Prep salmon

   • Spread about half of butter on Zone 2 of glass tray. Any uncovered butter may burn, so spread only enough for the fish to cover it.
   • Pat salmon dry with paper towels. Season fish on both sides with a pinch of salt.
   • Place salmon, skin side down, on top of butter. Make sure thickest salmon fillet is on left side of Zone 2.
   • Top each fillet with a few thyme sprigs.

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3. 

   3

   Slide glass tray into bottom shelf

   • Select “Salmon Filet, Asparagus and Cherry Tomatoes” on your Brava touchscreen and follow instructions.
   • After plugging in TempSensor, insert it horizontally through center of salmon fillet

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4. 

   4

   Serve

   • When your food is done, cut salmon in half crosswise. This will stop the cooking process and maintain your preferred doneness.
   • Arrange vegetables on individual plates and place salmon on top. Sprinkle with flaky sea salt, if desired, and drizzle with extra-virgin olive oil.

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