Poached Salmon with Asparagus, Herbs, and Baby Greens

1. 1

   Fill a saucepan wide enough to hold salmon with 2 to 3 inches cold water.

2. 2

   Stir in 1/3 cup lemon juice and 2 teaspoons salt.

3. 3

   Bring to a boil; reduce heat to a simmer and gently place salmon in pan, skin side down.

4. 4

   Reduce heat and cook at a bare simmer until salmon is just opaque throughout, 10 to 12 minutes.

5. 5

   Transfer to a plate.

6. 6

   Cover loosely with a piece of parchment paper to prevent surface from drying, and let cool 20 to 30 minutes.

7. 7

   Once cool, salmon can be refrigerated, covered tightly with plastic wrap, for up to 2 days.

8. 8

   Bring a pot of water to a boil and prepare an ice-water bath.

9. 9

   Blanch asparagus until crisp-tender and color brightens, 45 to 60 seconds.

10. 10

    With a slotted spoon, immediately transfer asparagus to ice-water bath to stop the cooking; once cool, drain and pat dry with paper towels.

11. 11

    Combine shallot, lemon and orange zests, 2 tablespoons lemon juice, the orange juice, vinegar, and 1/4 teaspoon salt in a small bowl.

12. 12

    Gradually whisk in the olive oil until emulsified.

13. 13

    Assemble asparagus, greens, herbs, radishes, and eggs on a platter.

14. 14

    Break salmon into large pieces, arrange on top, and drizzle with vinaigrette.

15. 15

    Serve immediately.

16. 16

    (Per Serving)

17. 17

    Calories: 480

18. 18

    Saturated Fat: 5.3g

19. 19

    Unsaturated Fat: 22.7g

20. 20

    Cholesterol: 306mg

21. 21

    Carbohydrates: 7.9g

22. 22

    Protein: 42.2g

23. 23

    Sodium: 303mg

24. 24

    Fiber: 3g

* Per serving · 4 servings · Values may vary.