Recipe Video
Instructions
Season the Salmon
3 minutesPat the salmon dry and season both sides with salt and pepper.
Pan Sear & Baste
20 minutesHeat oil in a pan over medium heat. Add the salmon and cook until golden. Flip, then add butter, garlic, and rosemary. Baste with the melted butter until cooked through.
Sauté the Asparagus
2 minutesRemove the salmon and use the leftover pan sauce to cook the asparagus until tender.
Heat the Base
12 minutesWarm up the FibrePot pouch using either a microwave or stovetop, following package instructions.
Assemble the Plate
2 minutesLayer the FibrePot base, salmon, and asparagus on a plate. Serve warm.
Cooking Tips
- Pat salmon dry for a better crust.
- Don’t overflip — salmon only needs 1 flip.
- Add mint only at the end so it doesn’t wilt.
Storage Tips
- Store asparagus + salmon together; FibrePot separately.
- Keeps 2–3 days because fish spoils quickly.
Chef Notes
- For a lighter taste, finish with fresh lemon zest instead of slices.
- Asparagus cooks best in remaining salmon butter — full flavour boost.
Substitutions
- Replace salmon with trout or cod.
- Substitute asparagus with broccoli or green beans.
Variations
- Teriyaki Version: Replace rosemary with soy sauce + honey.
- Mediterranean Version: Add olives and cherry tomatoes.
Frequently Asked Questions
Yes — 400°F for 10–12 minutes.
Yes, thaw fully and pat dry before cooking.
It keeps salmon moist and adds savory richness.
Ensure the pan is preheated and lightly oiled.
Recipe Details
Prep Time:
15 minutesCook Time:
12 minutesAdditional Time (resting, marinating):
20 minutesServing Size / Yield:
4 servingsCuisine Type:
CanadianDish Type:
Dinner / Main CourseNutrition Facts
Carbohydrates:
Ingredients
FibrePot
1 pouch
Asparagus
Handful
Salmon
1 (your choice in size)
Lemon Slices
2
Garlic
2 cloves
Olive oil
1 tbsp
Mint Leaves
2
Salt
¼ tsp
Black Pepper
¼ tsp
Butter
1 tsbp
Rosemary