Sous Vide Salmon with Asparagus and Lemon-Herb Dressing

• 200 grams salmon fillets
• 1 lb asparagus spears
• 1/2 lemon
• 2 tablespoons olive oil

Instructions

1. 1

   Preheat your sous vide water bath to 125°F (52°C) for medium-rare salmon.

2. 2

   Season the salmon fillets with salt, pepper, and garlic powder. Place each fillet into a separate vacuum-sealable bag with 1/2 teaspoon of olive oil and a few sprigs of optional dill or parsley. Seal the bags, removing as much air as possible.

3. 3

   Submerge the sealed salmon bags in the preheated sous vide water bath and cook for 45 minutes to 1 hour.

4. 4

   While the salmon cooks, prepare the asparagus. In a microwave-safe dish, toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. Microwave on high for 3-5 minutes, or until crisp-tender.

5. 5

   For the lemon-herb dressing, whisk together the lemon juice, lemon zest, remaining 1/2 tablespoon of olive oil, chopped fresh dill, and chopped fresh parsley in a small bowl. Season with salt and pepper to taste.

6. 6

   Once the salmon is cooked, carefully remove it from the bags. You can pat it dry and quickly sear it in a hot pan for 1-2 minutes per side if you desire a crispy skin (optional, but recommended for texture).

7. 7

   Serve the sous vide salmon immediately alongside the microwaved asparagus, drizzled generously with the lemon-herb dressing.