Ingredients

• 2 salmon fillets (about 6 oz each)
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup baby potatoes, halved
• 1 cup sugar snap peas, trimmed
• 1 small zucchini, sliced into rounds
• 1 lemon, sliced into thin rounds
• 2 garlic cloves, thinly sliced
• 2 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Prepare the base ingredients:

   • Fill the base of your Platinum Cookware with about 1 inch of water. Add a few lemon slices and garlic to the water for a gentle herb-infused steam.

2. Prepare the salmon and vegetables:

   • Season the salmon fillets with salt, pepper, and a drizzle of olive oil.
   • In the Platinum Medium Steamer, layer the baby potatoes on the bottom (as they need more time to cook). Place the asparagus, sugar snap peas, and zucchini on top of the potatoes. Lay the salmon fillets on top of the vegetables.
   • Add a few lemon slices on top of the salmon for added flavor.

3. Steam the dish:

   • Place the Medium Steamer over the base. Cover with the lid and steam over medium heat for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

4. Finish with herbs:

   • Once done, transfer the salmon and vegetables to a serving platter. Sprinkle with fresh dill and parsley.

5. Serve:

   • Drizzle with olive oil or serve with a light lemon butter sauce. Enjoy it warm with crusty bread or a side of quinoa for a complete meal!