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Roasted Salmon & Asparagus with Sauce Gribiche
Need copy
Ingredients
  • 2 large eggs
  • 1 ¼ pounds salmon fillet, cut into 4 portions
  • 6 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • 2 pounds asparagus, trimmed
  • 2 tablespoons white-wine vinegar
  • 4 teaspoons chopped fresh parsley
  • 2 teaspoons capers, rinsed and finely chopped
  • 2 cornichons, finely chopped
  • 2 teaspoons Dijon mustard
Steps
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