Simple Sous Vide Salmon with Lemon (Edit recipe)

A spritz of lemon, a dash of olive oil, a few leaves of rosemary, and that's it. Really.

5 minutes

1 hour and 15 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	151
Fat:	7 g
Carbohydrates:	0 g
Protein:	21 g
Cholesterol:	54 g
Sodium:	44 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Crowd Cow

View original recipe

Serves: 2

Ingredients

2 Wild Caught Salmon Filet
Extra Virgin Olive Oil, a dash
Lemon, a spritz
fresh Rosemary, a few leaves
Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Adjust sous vide temperature to 115 F if you like your salmon on the translucent side, or to 120 F if you like it flaky but still tender and moist. Add salmon, lemon, oil, rosemary, and salt and pepper if using to sealable plastic sous-vide bag. Place salmon in sous vide bath. Cook 1h15 or up to overnight.
Remove from sous vide and from bag, and discard bag. Plate and top with additional rosemary leaves. (Seriously, that's it this is the simplest and most delicious salmon ever it lets the fish shine!).