Lemony salmon and asparagus salad

Delight your taste buds with this zesty lemony salad featuring tender salmon fillets and crisp asparagus. A perfect blend of flavors and textures.

Ingredients:

• 1 bunch thick asparagus, ends trimmed and tough outer skin peeled off
• 2 cups snow peas, thinly sliced 
• 1 cup fresh mint leaves, roughly chopped, plus whole leaves, for serving
• 1/2 cup roasted pistachios, chopped 
• 1/4 cup crumbled feta 
• 1 lemon, zested and juiced
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper 
• Four 6-ounce salmon fillets, skin off 
• 1 tablespoon lemon pepper 
• Fried Eggs, recipe follows, for serving
• Balsamic glaze, for drizzling
• Oil, for frying
• 4 large eggs 

Instructions:

1. Using a sharp peeler, shave the asparagus into thin strips and place in a spacious bowl. Add in the snow peas, fresh mint, crushed pistachios, crumbled feta, lemon juice and zest, 2 tablespoons of the olive oil, and a pinch of salt and pepper. Gently mix the ingredients together and set aside.
2. In a large nonstick skillet over medium heat, heat up the remaining 1 tablespoon of olive oil. Season both sides of the salmon fillets with lemon pepper. Sear the salmon until it turns golden brown, approximately 3 minutes. Flip the salmon and cook to your preferred level of doneness, around 2 to 4 minutes depending on the thickness of the fillets.
3. Present the dish in a family-style manner by arranging the salad on a serving platter with the salmon on top. Top the salmon with Fried Eggs and garnish with balsamic glaze and fresh mint leaves. Alternatively, serve individual portions on 4 separate plates.
4. In a nonstick skillet over medium heat, heat a small amount of oil so that it covers the edges of the cracked eggs when poured into the skillet.
5. Once the oil is heated through, carefully crack the eggs into the skillet, one by one. Cook until the egg whites start to set, then use a small spoon to baste hot oil over the whites of the eggs only (being careful to avoid the yolks). This process helps the whites cook evenly, resulting in a nicely set top layer while maintaining an attractive appearance. Remember not to baste the yolks with oil at this stage! Focus on basting the whites to prevent cloudiness in the eggs.
6. After a minute or two of cooking, once the egg whites are fully set and no longer runny, delicately spoon the oil over the egg yolks. Continue spooning the oil over the eggs until they reach your desired level of doneness.
7. Using a slotted spatula, carefully transfer the eggs from the skillet to a plate lined with a paper towel to briefly drain before serving.

Summary:

• Calories: 4966 kcal
• Fat: 439 g
• Protein: 202 g
• Carbs: 67 g
• Potassium: 4996 mg
• Magnesium: 457 mg