Salmon with Spring Vegetables


Fast and simple to make, this dinner tastes great with a dry rosé—especially a Pinot Noir rosé, which stands up to the vinaigrette in the topping.

What you will need

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


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