INGREDIENTS

• 1 tablespoon coriander seeds
• 1 teaspoon lemon zest
• 3/4 teaspoon fine sea salt, divided
• 1/2 teaspoon crushed red pepper
• 1 pound wild salmon, skin-on, cut into 4 portions
• 1 pound asparagus, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh tarragon
• 1/4 teaspoon ground pepper, plus more for garnish

PREPARATION

1. Position a rack in upper third of oven; preheat broiler to high. Coat a rimmed baking sheet with cooking spray.
2. Toast coriander in a small skillet over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Pulse the coriander, lemon zest, 1/2 teaspoon salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1 1/2 teaspoons per portion) and place the salmon on the prepared baking sheet.
3. Cut off asparagus tips and very thinly slice stalks on the diagonal. Toss the tips and slices with oil, lemon juice, mint, tarragon, pepper and the remaining 1/4 teaspoon salt. Let stand while you cook the salmon.
4. Broil the salmon until just cooked through, 3 to 6 minutes, depending on thickness (see Tips). Tent with foil to keep warm.