Salmon and asparagus with toasted bread crumbs from How to Cook Everything Fast: A Better Way to Cook Great Food (page 536) by Mark Bittman

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Accompaniments: Couscous; Green salad; Fennel salad

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Notes about this recipe

  • mharriman on January 11, 2019

    Nice! This is indeed easy and pretty fast. My husband and I really liked the toasted breadcrumbs that top the salmon and asparagus. This recipe calls for a lot of saturated fat: butter and canola oil, so it’s not terribly low calorie. I used sockeye salmon which needed fewer minutes in the oven than the asparagus— which I am noting here for next time as the salmon was a bit over cooked. This recipe went very well with a barley and pomegranate salad from Plenty Cookbook.

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