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1 tablespoon coriander seeds
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1 teaspoon lemon zest
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¾ teaspoon fine sea salt, divided
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½ teaspoon crushed red pepper
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1 pound wild salmon (see Tips), skin-on, cut into 4 portions
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1 pound asparagus, trimmed
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2 tablespoons extra-virgin olive oil
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1 tablespoon lemon juice
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1 tablespoon chopped fresh mint
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1 tablespoon chopped fresh tarragon
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¼ teaspoon ground pepper, plus more for garnish
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8 cups water
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1 tablespoon white vinegar
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4 large eggs
Coriander & Lemon Crusted Salmon with Asparagus Salad & Poached Egg
Crushed coriander seeds and lemon zest give this quick salmon recipe praiseworthy flavor that pairs beautifully with a shaved asparagus and poached egg salad. Served with a glass of white wine, this healthy recipe makes the ultimate lunch or light dinner.
Nutrition Information
153
Calories
30g
Carbohydrates
23g
Protein
522mg
Potassium
3g
Fiber
12g
Sugar
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