Sheet-Pan Chile Crisp Salmon and Asparagus
Updated May 13, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon store-bought or homemade chile crisp, plus more for serving
- 1tablespoon soy sauce
- 1teaspoon honey
- 2pounds skinless, center-cut salmon (1 to 1 ½-inch thick), cut into 1 to 1½-inch cubes
- 1bunch scallions, light green and white parts thinly sliced (dark greens reserved for another use)
- 1bunch asparagus, trimmed
- Kosher salt
- 2tablespoons olive oil
- Cooked grains or salad greens (optional), for serving
Nutritional analysis per serving (4 servings)
563 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 10 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 48 grams protein; 763 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. In a large bowl, combine the chile crisp, soy sauce and honey. Add the salmon and sliced scallions; toss to coat.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
What is chili crisp?
I like cooking salmon after cutting it into cubes. However, when it is cut into cubes, at 400 degrees it is medium or medium rare in about 7-8 minutes. So I would recommend giving the asparagus a head start in the oven before adding the salmon.
Chili crisp is an infused oil condiment that usually contains crunchy, flavorful bits of peppers, onions or scallions, garlic and other aromatics.
A definite favorite - I add the scallion tops (why waste them?), slice the asparagus into 2 inch lengths (ditto the scallions). Toss everything together with the chili crisp mixture and olive oil before spreading on the sheet pan. 12-13 minutes is perfect. Hot honey works well here as well.
We added a couple of handfuls of gnocchi to the pan and voila! It was perfect.
I chop the asparagus in thirds before cooking and serve this over black/forbidden rice as a quick and delicious salmon bowl. It actually best when the outside of the salmon is a bit crunchy, and if I get a fattier farmed salmon so it isn’t dry.