recipe
Roasted Salmon with Lemon and Dill Vinaigrette
by Brava Chef Annie
About this Recipe
This quick and beautiful recipe is ideal for larger salmon cuts, around 1 ¼ - 2 pounds. Cook salmon at the press of a button on the Brava Glass Tray, and then prepare a simple and fresh vinaigrette while the salmon cooks. Serve with lemon wedges and fresh dill. While this recipe calls for a larger salmon filet, feel free to use the same flavor profiles on any smaller cuts listed under the Brava Salmon ingredient programs.
Ingredients
- For the salmon:
- 2.0 teaspoons Butter
- 1.0 count Salmon (Skin-On)
- For the vinaigrette:
- Lemon
- 3.0 tablespoons Dill
- Extra-Virgin Olive Oil
- Lemon
- Kosher Salt
Equipment
Brava glass tray
Microplane® grater or zester
paper towels
Mixing bowl
whisk
spoon
serving platter
Nutrition Information
Allergens: None
Instructions
-
1
Prep salmon
- Pat salmon dry with paper towels. Distribute butter or olive oil on salmon skin and on top of salmon. Season generously with kosher salt.
- Place salmon, skin side down, on Brava Glass Tray. Make sure thickest part of salmon is on left side of Zone 2.
-
2
Cook salmon
- Select “Roasted Salmon with Lemon & Dill Vinaigrette” on your Brava touchscreen and follow instructions to plug in TempSensor, being sure to insert it horizontally through center of salmon. Slide tray into bottom shelf and press green button to begin cooking.
-
3
Make vinaigrette
- While the salmon cooks, prepare the vinaigrette. Add lemon zest and juice, as well as fresh dill to bowl. Slowly whisk in extra virgin olive oil, and season with kosher salt and cracked black pepper. Set aside.
-
4
Finish & serve
- When the salmon is done, transfer to serving platter, top with freshly cracked black pepper, and spoon some of the vinaigrette over for serving. Serve with additional vinaigrette on the side, along with lemon wedges and more fresh dill, if desired.