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Photo: Jason Donnelly
Active Time:30 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:35 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2large eggs1 ¼poundssalmon fillet, cut into 4 portions6tablespoonsextra-virgin olive oil, divided½teaspoonground pepper, divided¼teaspoonsalt, divided2poundsasparagus, trimmed2tablespoonswhite-wine vinegar4teaspoonschopped fresh parsley2teaspoonscapers, rinsed and finely chopped2cornichons, finely chopped2teaspoonsDijon mustard
Cook Mode(Keep screen awake)
Ingredients
2large eggs
1 ¼poundssalmon fillet, cut into 4 portions
6tablespoonsextra-virgin olive oil, divided
½teaspoonground pepper, divided
¼teaspoonsalt, divided
2poundsasparagus, trimmed
2tablespoonswhite-wine vinegar
4teaspoonschopped fresh parsley
2teaspoonscapers, rinsed and finely chopped
2cornichons, finely chopped
2teaspoonsDijon mustard
DirectionsPosition racks in upper and lower thirds of oven; preheat to 425°F. Line a baking sheet with foil.Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Carefully add eggs, cover and steam for 10 minutes. Immediately transfer to a large bowl of ice water.Meanwhile, place salmon on the prepared baking sheet. Brush with 2 teaspoons oil and sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss asparagus with 1 teaspoon oil on another rimmed baking sheet. Roast the salmon on the upper rack until cooked through and the center is opaque, 8 to 12 minutes, depending on thickness. Roast the asparagus on the lower rack until bright green and tender-crisp, about 8 minutes.Peel the eggs and place in a medium bowl. Coarsely mash with a potato masher or fork. Stir in vinegar, parsley, capers, cornichons and mustard along with the remaining 5 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Serve the salmon and asparagus with the sauce.Originally appeared: EatingWell Magazine, May 2021
Directions
Position racks in upper and lower thirds of oven; preheat to 425°F. Line a baking sheet with foil.Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Carefully add eggs, cover and steam for 10 minutes. Immediately transfer to a large bowl of ice water.Meanwhile, place salmon on the prepared baking sheet. Brush with 2 teaspoons oil and sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss asparagus with 1 teaspoon oil on another rimmed baking sheet. Roast the salmon on the upper rack until cooked through and the center is opaque, 8 to 12 minutes, depending on thickness. Roast the asparagus on the lower rack until bright green and tender-crisp, about 8 minutes.Peel the eggs and place in a medium bowl. Coarsely mash with a potato masher or fork. Stir in vinegar, parsley, capers, cornichons and mustard along with the remaining 5 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Serve the salmon and asparagus with the sauce.
Position racks in upper and lower thirds of oven; preheat to 425°F. Line a baking sheet with foil.
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Carefully add eggs, cover and steam for 10 minutes. Immediately transfer to a large bowl of ice water.
Meanwhile, place salmon on the prepared baking sheet. Brush with 2 teaspoons oil and sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss asparagus with 1 teaspoon oil on another rimmed baking sheet. Roast the salmon on the upper rack until cooked through and the center is opaque, 8 to 12 minutes, depending on thickness. Roast the asparagus on the lower rack until bright green and tender-crisp, about 8 minutes.
Peel the eggs and place in a medium bowl. Coarsely mash with a potato masher or fork. Stir in vinegar, parsley, capers, cornichons and mustard along with the remaining 5 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Serve the salmon and asparagus with the sauce.
Originally appeared: EatingWell Magazine, May 2021
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Nutrition Facts(per serving)422Calories29gFat6gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
