Honey Lemon Salmon with Avocado and Tomato | CookOS

Honey Lemon Salmon with Avocado and Tomato

Name: Honey Lemon Salmon with Avocado and Tomato
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 2 (4-6 oz) vacuum sealed salmon filets; 2 cups (8 oz) spring potatoes; 1 tbsp honey; 2 tsp fresh lemon juice; 1 clove garlic, minced; ½ head Bibb lettuce; 1 avocado; 1 cup cherry tomatoes; 1 tbsp olive oil

This honey lemon salmon features a simple three-ingredient glaze (honey, lemon, garlic) paired with a fresh side salad of avocado, cherry tomatoes, lettuce, and spring potatoes. It's a complete, balanced weeknight meal ready in under 30 minutes.

🥗Pescatarian 🏷️Salmon 🏷️Honey 🏷️Lemon 🏷️Avocado 🏷️Tomato

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🏷️Sous vide

Honey Lemon Salmon with Avocado and Tomato

Total

2h 15m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (4-6 oz) vacuum sealed salmon filets
2 cups (8 oz) spring potatoes
1 tbsp honey
2 tsp fresh lemon juice
1 clove garlic, minced
½ head Bibb lettuce
1 avocado
1 cup cherry tomatoes
1 tbsp olive oil

9 Ingredients

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Instructions

1
Place salmon in a Suvie pan, cover with water, and insert into the bottom zone of Suvie. Input settings and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 125°F for 1 hour, Top Zone: None
2
Place potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid, fill reservoir, input settings, and cook now or schedule. Suvie Starch Cooker Settings: Potatoes, 45 minutes
3
While the salmon cooks, stir together honey, lemon juice, and garlic in a small bowl. Set aside.
4
Once the salmon has finished cooking, remove from packaging and pat dry. Brush half the honey lemon sauce over the filets.
5
Tear lettuce into large pieces and cut cherry tomatoes in half. Cut avocado in half and pit. Season avocado and tomatoes with salt. Quarter the potatoes and transfer to a large bowl. Drizzle olive oil and remaining honey lemon mixture over the potatoes. Season to taste with salt and pepper.
6
Divide lettuce, potatoes, tomatoes, and avocado between plates. Top lettuce with salmon filets

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Tips & Notes

Pro tips

Pat salmon filets dry before cooking to achieve better browning and a crispier exterior.
Mince the garlic finely and combine with honey and lemon juice off heat, then drizzle over cooked salmon to preserve the garlic's fresh flavor.
Toss warm spring potatoes in the glaze while still warm so they absorb more flavor; chill before assembling the salad.
Slice or dice avocado just before serving to prevent browning; toss with a squeeze of lemon juice for color retention.

Substitutions

Spring potatoes → baby gold potatoes or fingerling potatoes (similar cook time)
Bibb lettuce → spinach, arugula, or butter lettuce (mild, tender greens)
Cherry tomatoes → heirloom tomato slices or grape tomatoes (no significant difference in prep)

Storage & make-ahead

Store cooked salmon and potatoes separately in airtight containers for up to 3 days; keep salad greens and avocado separate and assemble fresh to maintain texture and prevent browning.

Common Questions

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and reach 145°F (63°C) internally. Vacuum-sealed filets typically take 12–15 minutes at medium-high heat.

Can I make this recipe ahead?

Cook the salmon and potatoes ahead and store separately in the refrigerator for up to 3 days. Assemble the salad and glaze the salmon just before serving to keep the avocado fresh.

What's the best way to cook vacuum-sealed salmon?

Pan-sear skin-side down in olive oil over medium-high heat for even cooking, or remove from the seal and bake at 400°F (200°C) for 12–14 minutes.

Can I substitute the avocado?

Yes. Cucumber, bell pepper, or extra lettuce work well for a lighter salad base, though avocado adds creaminess and healthy fat unique to this dish.

How should I store leftovers?

Store cooked salmon and potatoes in an airtight container for up to 3 days; keep the salad components separate and assemble fresh to prevent sogginess.