Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg

Name: Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg
Cook time: 45 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon lemon zest; 0.75 teaspoon fine sea salt, divided; 0.5 teaspoon crushed red pepper; 1 pound wild salmon (see Tips), skin-on, cut into 4 portions; 1 pound asparagus, trimmed; 2 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice; 1 tablespoon chopped fresh mint; 1 tablespoon chopped fresh tarragon; 0.25 teaspoon ground pepper, plus more for garnish; 8 cups water; 1 tablespoon white vinegar; 4 large eggs

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.

1 tablespoon coriander seeds
1 teaspoon lemon zest
0.75 teaspoon fine sea salt, divided
0.5 teaspoon crushed red pepper
1 pound wild salmon (see Tips), skin-on, cut into 4 portions
1 pound asparagus, trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh tarragon
0.25 teaspoon ground pepper, plus more for garnish
8 cups water
1 tablespoon white vinegar
4 large eggs