This creamy lemon herb salmon combines bright, zesty flavors with tender filets and decadent potato gratin for an elegant yet simple weeknight meal. The lemon herb cream sauce ties together the roasted broccoli and potatoes into a cohesive, restaurant-quality plate.
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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.
Store cooked salmon, gratin, and broccoli in separate airtight containers for up to 2 days; reheat salmon gently at 275°F to prevent drying.
Salmon is done when it flakes easily with a fork and reaches 145°F internally. The flesh should be opaque throughout with no translucent center.
Cook components separately and store in airtight containers for up to 2 days. Reheat salmon gently in a 275°F oven for 5–8 minutes to avoid drying out.
Make a fresh sauce with 1/2 cup heavy cream, 2 tbsp lemon juice, 1 clove minced garlic, and fresh herbs like dill or parsley. Simmer for 3–4 minutes until thickened.
Yes, thaw in the refrigerator overnight before cooking. Pat dry thoroughly to ensure even browning and proper sauce adherence.
This recipe scales with filet count: 2 filets = 2 servings, 4 filets = 4 servings. Adjust sauce packets, broccoli, and potatoes proportionally.
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