Sheet-pan chile crisp salmon and asparagus [Yasmin Fahr] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 133) by New York Times Cooking and Emily Weinstein

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Notes about this recipe

  • pilar_njoxy1 on April 21, 2026

    This was surprisingly better than I expected. I thought it would be too spicy for my kids but they ate it all up!

  • janeths on January 11, 2026

    A nice way to use yummy chili crisp.

  • patioweather on April 30, 2025

    I'm not a huge fan of asparagus, so next time I would sub that. Served over quinoa, which was great because the texture contrasted well with the silky salmon.

  • bching on April 18, 2025

    recipe on New York Times cooking site

  • bernalgirl on April 08, 2025

    I hesitated to skin and cube the salmon, but I’m glad I did. Salmon turns out wonderfully silky and the chile crisp mixture is much more dominant for all the edges. I cut the honey by half — perfect for us. I’d try this with blanched green beans in summer and broccolini any time.

  • SheilaS on March 31, 2025

    Super easy with good flavor. Due to the shape of my fish, I left it whole instead of cutting it in cubes and it cooked perfectly in 11 min. I made extra marinade so I had some to drizzle over everything at the end. https://cooking.nytimes.com/recipes/1024004-sheet-pan-chile-crisp-salmon-and-asparagus?smid=url-share

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