Salmon With Spring Vegetables Recipe

Name: Salmon With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) boneless, skinless salmon fillets; Kosher salt, to taste; Freshly ground pepper, to taste; 2 large eggs; 1 small shallot, minced; 1 small garlic clove, minced; 2 tablespoons red wine vinegar; 3 tablespoons olive oil; 8 ounces asparagus, trimmed and halved crosswise; 1 cup shelled English peas; 1/2 cup coarsely chopped and loosely packed herbs such as basil, mint, tarragon, chervil, and/or flat-leaf parsley

Servings: persons

4 (6-ounce) boneless, skinless salmon fillets
Kosher salt, to taste
Freshly ground pepper, to taste
2 large eggs
1 small shallot, minced
1 small garlic clove, minced
2 tablespoons red wine vinegar
3 tablespoons olive oil
8 ounces asparagus, trimmed and halved crosswise
1 cup shelled English peas
1/2 cup coarsely chopped and loosely packed herbs such as basil, mint, tarragon, chervil, and/or flat-leaf parsley

1
Line a baking sheet with lightly greased parchment paper. Season salmon with kosher salt and pepper. Bake at 325u00b0 for 12 to 15 minutes or until salmon is no longer translucent but still moist-looking in center. Set aside.
2
Place eggs in small saucepan, and cover with water. Bring to a boil; remove from heat, cover, and let stand 15 minutes. Rinse eggs with cold water, and let cool. Peel, dice, and set aside.
3
Whisk together shallot and next 3 ingredients in a medium bowl. Season with kosher salt and pepper.
4
Bring a 2-quart saucepan of salted water to a boil. Cook asparagus 30 to 60 seconds or until crisp-tender; lift out with a slotted spoon, rinse with cold water, and add to vinaigrette. Cook peas in same boiling water until just cooked, about 1 minute. Drain in a colander, rinse with cold water, and add to asparagus and vinaigrette. Sprinkle in herbs, and toss gently.
5
Transfer salmon to plates using a spatula. Spoon asparagus mixture evenly over salmon. Sprinkle diced eggs over vegetables. Serve warm or at room temperature.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 (6-ounce) boneless, skinless salmon fillets, Kosher salt, to taste, Freshly ground pepper, to taste, 2 large eggs, and more.

Yes, Salmon With Spring Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon With Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions