Mix together the maple syrup, dijon mustard, and olive oil. Set aside. Fill the removable insert with 4 quarts of water.
Pat dry the salmon with paper towels, salt and pepper both sides, and place the fillets and two to three tablespoons of the maple dijon sauce per fillet into a plastic bag. Add in 4-5 sage leaves per fillet and vacuum seal it shut.
Press the Sous Vide button and preheat to 122°F, set the cook time for 45 minutes and close the lid with the pressure valve to "release". When the multi pot beeps, remove the lid, submerge the salmon and place the lid back on until it locks, keeping the pressure valve on "release". Let cook.
Once the sous vide is done, remove the bags from the water and very carefully remove the fillets from the packaging. The salmon is delicate so be cautious with how much you move it. Transfer to plate, drizzle with extra sauce and serve garnished with fresh sage.
To keep work minimal, put the extra maple dijon serving sauce into a bonus vacuum sealed pouch to heat up in the sous vide. That way your sauce isn’t cold when you serve your salmon.Add one or two extra minutes to your sous vide cooking time to allow for the time it takes to open and close the lid for cooking.