Recipe: Sous Vide Salmon Fillets with Dill and Lemon, Served with Cucumber and Carrot SaladDescription: Tender sous vide salmon fillets infused with dill and lemon, served alongside a refreshing cucumber and carrot salad dressed with a lemon vinaigrette.Serves: 4 people Total Time: 75Difficulty: Easy to follow Ingredients needed: 4 piece salmon fillet, 1 large lemon, 5 tablespoon olive oil, 4 sprig dill, 1 large cucumber, 2 large carrot, 2 tablespoon lemon juice, 1 teaspoon salt, 0.5 teaspoon black pepperInstructions: Preheat the sous vide water bath to 52 degrees Celsius. Season the salmon fillets with salt and pepper. Place each salmon fillet in a vacuum-seal bag with 2 slices of lemon, 1 tablespoon of olive oil, and 1 sprig of dill. Seal the bags and place them in the water bath. Cook for 45 to 60 minutes. While the salmon is cooking, prepare the salad by slicing the cucumber and carrot into thin ribbons using a vegetable peeler. In a small bowl, whisk together the lemon juice, 2 tablespoons of olive oil, salt, and pepper to create the vinaigrette. Toss the cucumber and carrot ribbons with the vinaigrette and set aside. Once the salmon is done, remove it from the water bath and carefully open the bags. Heat a non-stick pan over medium-high heat. Sear the salmon fillets skin side down for 1 to 2 minutes until the skin is crisp. Serve the salmon fillets with the cucumber and carrot salad on the side.Perfect for: Meal planning, weekly preparation, home cooking Tags: sous vide, seafood, salad, healthyThis Sous Vide Salmon Fillets with Dill and Lemon, Served with Cucumber and Carrot Salad recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 75 minutes. Great for weekly meal prep and family dinners.