What to CookAsparagus

Salmon, Take Two

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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.

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Salmon, Lunch, Back to School, Weeknight Cooking, Amanda & Merrill, Not Sad Desk Lunch, Kids, Everyday Cooking, Amanda's Kids' Lunch