How to Make Roast Salmon with Asparagus Salad & Poached Egg

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is more budget-friendly while still providing a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral taste.

mixed greens

🥗Healthier: spinach

💰Cheaper: romaine lettuce

Romaine is often less expensive while still providing crunch.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is a more affordable option with similar acidity.

Preheat the oven to 400°F.

Place salmon fillets on a baking sheet lined with parchment paper.

Drizzle olive oil over salmon and season with salt and black pepper.

Roast salmon in the oven for 12-15 minutes, until cooked through and flaky.

While the salmon is roasting, trim the asparagus and toss with olive oil, salt, and pepper.

Add asparagus to the baking sheet during the last 5 minutes of roasting salmon.

In a small bowl, whisk together balsamic vinegar, mustard, honey, and minced garlic for the dressing.

In a pot, bring water to a gentle simmer and add a splash of vinegar.

Crack eggs into small cups and carefully slide them into the simmering water to poach for 3-4 minutes.

Remove poached eggs with a slotted spoon and drain on paper towels.

In a large bowl, combine mixed greens, sliced red onion, and halved cherry tomatoes.

Dress the salad with the prepared dressing and toss gently.

To serve, place roasted salmon on a plate, top with asparagus, and add the poached egg on top of the salad.

Cooking Techniques

Spice Level:

Allergens