- Salt and freshly ground pepper
- 24 large asparagus stalks, peeled
- 1/4 cup fresh lemon juice, preferably Meyer lemon, plus four 3-by-1-inch strips of zest
- 1/4 cup extra-virgin olive oil
- 1 medium shallot, minced
- 1 tablespoon minced tarragon
- 1 teaspoon Dijon mustard
- Four 6-ounce center-cut skinless salmon fillets
- 1/2 pound Boston lettuce or miner's lettuce, torn into bite-size pieces
- Bring a large, deep skillet of salted water to a boil. Add the asparagus stalks and cook until tender, about 4 minutes. Using tongs, transfer the asparagus to a platter; reserve the water in the skillet.
- In a small bowl, whisk the lemon juice with the olive oil, shallot, tarragon and Dijon mustard and season with salt and pepper.
- Season the salmon fillets with salt and pepper. Make four long cuts in each strip of lemon zest to make a fan. Place a lemon zest fan on each salmon fillet; place each fillet in a small, resealable freezer-safe plastic bag and seal, pressing out the air. Bring the water in the skillet to a simmer. Add the salmon in the bags and poach at a gentle simmer until just cooked through, about 10 minutes.
- Meanwhile, in a large bowl, toss the lettuce pieces with half of the vinaigrette. Spread the lettuce on plates, top with the asparagus and drizzle with some of the vinaigrette. Remove the salmon from the bags and arrange over the asparagus; discard the zest. Drizzle the salmon with the remaining vinaigrette and serve right away.
One Serving 460 cal, 27 gm fat, 3.9 gm sat fat, 13 gm carb, 3.5 gm fiber.