Rich and juicy salmon filets get the star treatment with our bright and flavorful creamy lemon herb sauce. Served with decadent potato gratins and verdant roasted broccoli, we think this delicious dish will become a regular part of your dinnertime roster.
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Thaw Lemon Herb sauce in warm water, or place in the refrigerator to thaw during the cook. (You can also place sauce on top of Suvie to warm up if you are cooking now). Open salmon and place on the roasting rack (handles facing up) in a Suvie pan. Season with 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil and 1 tsp salt). Place salmon in the Top Zone of Suvie.
Open broccoli and add to a separate Suvie pan. Season with 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil and 1 tsp salt). Nestle potato gratins into the broccoli, ensuring they touch the bottom of the pan. Place broccoli and gratins in the Bottom Zone of Suvie. Input settings and cook now or schedule. Be sure to select 'Yes' when asked if cooking from frozen.
Set Bottom Zone to Roast at 375°F for 15 minutes (4 servings: 20 minutes). Set Top Zone to Roast at 325°F for 18 minutes (4 servings: 23 minutes).
When the cook is complete, remove salmon from Suvie and set aside to rest for 4 minutes. After resting, divide salmon, potato gratins, and broccoli between plates. Drizzle the lemon herb sauce over the salmon and serve.
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