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Ingredients

• 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

Description

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.

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