Salmon, Take Two

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration. 

Remember the poached salmon from my last post? I used half of it for that salad, and set some aside for a different lunch. Here, I crumbled it up with some fresh thyme leaves, nestled it in a container with some steamed asparagus and pickled beets, and dressed it all with some olive oil and lemon juice. On the side, bread from one of my favorite bakeries -- Breadzilla -- in the Hamptons, topped with cultured butter. And clementines for some happy color.

What's in your lunch today? See some of the twins' past lunches.