Salmon with Sauteed Asparagus and Poached Egg

Ingredients

• Salmon1.5 palm (150 g)
• Asparagus1 cup (140 g)
• Egg1 count (55 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Heat water in two pots over high heat until boiling. One is for the asparagus and the other for the poached egg.

2. 2

   Step 2

   In the meantime, cut off the woody ends of the asparagus and put them into the water once boling.

3. 3

   Step 3

   Let boil for 3 minutes. Next, remove, drain and set aside.

4. 4

   Step 4

   For the poached egg: You need boiling water. Crack the egg, place in a cup and set aside.

5. 5

   Step 5

   While the water is boiling, cause a whirlpool with a spoon. Let the egg fall in the center carefully.

6. 6

   Step 6

   Cook for 3 minutes and remove using a slotted spoon.

7. 7

   Step 7

   For the fish: Place a pan over high heat and, once heated, add the salmon with the skin facing down. That will allow it to be cooked on its own fat.

8. 8

   Step 8

   Let cook each side for 4 minutes over medium heat. The cooking time depends on how thick the piece is. Remove and set aside.

9. 9

   Step 9

   In the same pan, pour the oil and stir-fry the asparagus for a couple of minutes. Turn off.

10. 10

    Step 10

    Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Salmon with Sauteed Asparagus and Poached Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.