Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2
Calories: 288 kcal
  • 1 tablespoon coriander seeds
  • 1 teaspoon lemon zest
  • ¾ teaspoon fine sea salt, divided
  • ½ teaspoon crushed red pepper
  • 454 g wild salmon skin-on, cut into 4 portions
  • 454 g asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh tarragon
  • ¼ teaspoon ground pepper, plus more for garnish
  • 1.9 l water
  • 1 tablespoon white vinegar
  • 4 large eggs
  1. Position a rack in upper third of oven; preheat broiler to high. Coat a rimmed baking sheet with cooking spray.

  2. Toast coriander in a small skillet over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Pulse the coriander, lemon zest, ½ teaspoon salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1½ teaspoons per portion) and place the salmon on the prepared baking sheet.

  3. Cut off asparagus tips and very thinly slice stalks on the diagonal. Toss the tips and slices with oil, lemon juice, mint, tarragon, pepper and the remaining ¼ teaspoon salt. Let stand while you cook the salmon and eggs.

  4. Bring water and vinegar to a boil in a large saucepan.

  5. Meanwhile, broil the salmon until just cooked through, 3 to 6 minutes, depending on thickness. Tent with foil to keep warm.

  6. Reduce the boiling water to a bare simmer. Gently stir in a circle so the water is swirling around the pot. Crack eggs, one at a time, into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes.

  7. To serve, divide the asparagus salad and salmon among 4 plates. Make a nest in each salad and top with a poached egg.

Nutrition information
  1. Serving size: 3 oz. salmon

  2. ½ cup salad & 1 egg

  3. 16 g fat(4 g sat)

  4. 2 g fiber

  5. 4 g carbohydrates

  6. 31 g protein

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