Welcome to The Oven Diaries, where we bring you simple, elegant, and time-saving recipes for your Plum Chef oven. In this edition, we’re preparing a complete, nutrient-packed dinner — Roasted Salmon with Asparagus, Cherry Tomatoes, and Olives — all on one sheet pan, ready in just 4 minutes!

Ideal for busy weeknights or impromptu dinners, this recipe combines tender, flaky wild salmon with vibrant, roasted vegetables. Using the ROAST function of your Plum Chef oven, you can achieve a beautifully caramelized finish on the vegetables and perfectly cooked salmon in no time. This dish is not only delicious but also gluten-free, low-carb, and full of healthy fats and vitamins.

Let’s dive into this effortless, one-pan wonder that brings gourmet flavor to your table with minimal cleanup.

Roasted Salmon and Vegetables Sheet Pan Dinner

Prep Time: 10 minutes
Cook Time: 4 minutes
Temperature: 230°C
Serves: 2

INGREDIENTS:

• 250g wild salmon fillet

• ½ bunch asparagus, trimmed

• 1 garlic clove, sliced

• 1–2 tablespoons (15–30 ml) extra virgin olive oil

• ¼ teaspoon (1 ml) freshly ground black pepper

• ½ cup (125 ml) Kalamata olives, pitted and roughly chopped

• 1 cup (250 ml) cherry tomatoes

• ½ teaspoon (2.5 ml) kosher salt
  
  

  DIRECTIONS:

  1. Line the Baking Pan with aluminum foil for easy cleanup.

  2. Place the salmon fillet, cherry tomatoes, trimmed asparagus, chopped olives, and sliced garlic onto the prepared Baking Pan.

  3. Drizzle everything with olive oil and sprinkle evenly with salt and pepper.

  4. Place the Baking Pan into rack Position 1 of your Plum Chef oven.

  5. Select the ROAST function and set the temperature to 230°C for 4 minutes. Cook until the salmon is opaque and flaky, and the vegetables are lightly browned.

  6. Serve immediately straight from the pan for a beautiful, rustic presentation.
     
     

  Chef’s Tip: For extra flavor, add a squeeze of fresh lemon juice or a sprinkle of herbs like dill or parsley after roasting.