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perfectly cooked salmon fillet with moist flaky texture, roasted baby potatoes with golden caramelized edges, bright green asparagus
Print Recipe

Steam Oven Salmon with Potatoes & Asparagus

Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: asparagus, potatoes, salmon

Equipment

  • steam oven

Ingredients

For the Salmon

For the Potatoes

  • 1½ pounds baby potatoes halved
  • 2 tablespoons olive oil
  • Kosher salt
  • black pepper
  • 1 teaspoon fresh rosemary or thyme chopped

For the Asparagus

Instructions

Preheat the Wolf Steam Oven

  • Set the oven to: Convection Steam Mode at 400°F
  • Use the middle rack position.
    • Wolf’s Convection Steam Mode combines steam with circulating convection heat. You do not need to choose a steam percentage. The oven manages the moisture for you.

Start the Potatoes First

  • Toss the halved baby potatoes with olive oil, salt, pepper, and rosemary or thyme.
  • Spread them cut-side down on a sheet pan or shallow roasting pan. Cook in Convection Steam Mode at 400°F for 20 minutes.
    • The potatoes go first because they need more time than the salmon and asparagus.

Add the Salmon

  • Pat the salmon fillets dry. Brush them lightly with olive oil and season with salt and pepper.
  • After the potatoes have cooked for 20 minutes, add the salmon fillets to the same pan.
  • Return the pan to the oven and continue cooking in Convection Steam Mode at 400°F for 8 minutes.

Add the Asparagus

  • Toss the trimmed asparagus with olive oil, salt, and pepper.
  • After the salmon has cooked for 8 minutes, add the asparagus to the pan.
  • Continue cooking in Convection Steam Mode at 400°F for 5 to 7 minutes, or until the salmon flakes gently and the asparagus is tender but still bright.

Check for Doneness

  • The salmon should be moist and just cooked through. For best results, check with an instant-read thermometer.
    Aim for: 125°F to 130°F for moist, tender salmon.
  • The potatoes should be tender when pierced with a knife, and the asparagus should be cooked but not limp.

Optional Browning Finish

  • If the potatoes need more color, remove the salmon and asparagus to a warm plate. Switch the oven to Convection Mode at 425°F.
    Return the potatoes to the oven for 3 to 5 minutes, or until the edges are browned and lightly crisp.
    This final dry convection step adds texture without overcooking the salmon.

Notes

Total Cooking Timeline
0:00            Start potatoes in Convection Steam Mode at 400°F
0:20            Add salmon
0:28           Add asparagus
0:33 - 35  Check doneness
Optional:    Remove salmon/asparagus and crisp potatoes in Convection Mode at     425°F    for 3–5 minutes