This super-easy recipe for Maple-Pecan Crusted Salmon with Roasted Asparagus was part of my class at the Love To Cook store last Saturday.  It is an elegant springtime dinner, but it only takes one pan and about 25 minutes. Seriously. Line the pan with alumimum foil and clean-up is even easier.





1 1/2 to 2 pounds salmon fillet, skin-on

1/4 to 1/2 cup maple syrup (real maple syrup or pancake syrup are both OK)

Salt and pepper

3/4 to 1 cup chopped pecans

1 to 1 1/2 pounds asparagus

1/4 cup melted butter or olive oil  (I used butter)

1/2 teaspoon lemon juice

Salt and pepper

Preheat oven to 400 degrees.

1. Cover a baking sheet with aluminum foil to contain any mess.

2.Lay salmon out flat on one half of the baking sheet.

3. Pour the maple syrup on the salmon, and spread with a grilling brush until the salmon surface is completely covered with syrup.

4. Sprinkle with salt and pepper.

5. Sprinkle on pecans until the surface is completely covered. Press lightly into the maple syrup. This will make a nice crunchy coating for the salmon, and it will help to keep it moist during roasting.

6. Cut off the bottom  2-3 inches from the asparagus stalks and discard.

7. Bunch the asparagus together on the other half of the baking sheet next to the salmon. Mix the lemon juice with the butter or oil. Drizzle over the top of the asparagus so that each stalk is coated. Spread out the stalks across the pan as much as possible

Bake at 400 degrees for 20 minutes, or until the salmon flakes with a fork and the asparagus are tender.  Most of the time, the salmon and asparagus will both be finishing cooking at the same time. But if you happen to get really thick salmon and very thin asparagus, you can pull out the pan and take out the asparagus and let it sit on a serving platter until the salmon is done, or vice-versa.  You may want to drizzle a little more maple syrup over the top of the salmon to get a glazed surface.  Makes 4 to 6 servings.