Served with a glass of white wine, this healthy recipe makes the ultimate lunch or light dinner.
Coat a rimmed baking sheet with cooking spray.
Cut off asparagus tips and very thinly slice stalks on the diagonal.
Let stand while you cook the salmon and eggs.
Bring water and vinegar to a boil in a large saucepan.
Tent with foil to keep warm.
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.
To serve, divide the asparagus salad and salmon among 4 plates.
Make a nest in each salad and top with a poached egg.
Tips
All wild salmon–and now some farmed–is considered a sustainable choice.
For farmed, ask for fish that’s raised in land- or tank-based systems.
For more information about sustainable seafood, go to seafoodwatch.org.
Salmon is easy to prepare and make absolutely gorgeous once you know how to cook it properly.
The fillets cook fast and continue to cook when off the heat.
For the best texture, cook about 3 minutes per 1/2 inch of thickness.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
