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Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg

Becky Selengut
  • 45 minutes
  • Serves 4

INGREDIENTS

1 lb

Salmon, wild

1 lb

Asparagus

1 tsp

Lemon, zest

1 tbsp

Mint, fresh

1 tbsp

Tarragon, fresh

4

Eggs, large

1 tbsp

Lemon juice

1 tbsp

Coriander seeds

1/4 tsp

Pepper, ground

1/2 tsp

Red pepper

3/4 tsp

Sea salt, fine

2 tbsp

Olive oil, extra-virgin

1 tbsp

White vinegar

8 cups

Water