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Title: Sheet-Pan Chile Crisp Salmon & Asparagus
Categories: Seafood, Vegetables, Chilies
Yield: 4 servings

1 tb Store-bought or homemade
- chile crisp; more to serve
1 tb Soy sauce
1 ts Honey
2 lb Skinned, center-cut salmon
- (1" to 1 1/2" thick), 1"
- to 1 1/2" cubes
1 bn Scallions; light green/white
- thin sliced, dark greens
- reserved for another use
1 bn Asparagus; trimmed
Salt
2 tb Olive oil
Cooked grains or salad
- greens; to serve

Set the oven @ 400ºF/205ºC.

In a large bowl, combine the chile crisp, soy sauce and
honey. Add the salmon and sliced scallions; toss to
coat.

Add the asparagus to a sheet pan; season with salt and
toss with the olive oil until shiny. Add the salmon
mixture to the pan, nestling the salmon between spears
or on top, if needed. Place any larger cubes near the
edges of the pan, so they’ll cook evenly.

Roast in the oven until the salmon is just cooked
through and the asparagus crisp-tender, about 12
minutes. Season to taste with salt. Serve with cooked
grains or salad greens, if desired.

By: Yasmin Fahr

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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