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I’m a stage in my life the place a meal plan is the distinction between a sizzling balanced dinner and a chilly bowl of cereal. I’m additionally on the stage the place meal planning means repeating the identical dishes or, on the very least, the identical elements week after week.

For my household, which means a beneficiant facet of salmon that we eat for dinner and pack for lunch as sandwiches the following day. We’ve perfected the cooking approach: Preheat the oven to 400ºF. Add a slick of oil to a baking pan and heat within the oven for five minutes. Add the salmon, sprinkle with some form of seasoning mix, and roast for 12 minutes. Kick it as much as broil for a couple of minutes and dinner is completed.

It’s been months of following this routine. And whereas I’m not feeling any salmon fatigue, I do really feel in want of some inspiration. You already know, one thing to tug me out of redundancy whereas nonetheless preserving the behavior of cooking fish in a easy, satisfying approach. The recipe to just do that’s meals director Chris Morocco’s Roast Salmon With Citrus and Coconut-Chile Crunch—a juicier, spicier tackle the salmon we normally make with a dose of toasty, nutty aptitude due to an irresistible crunchy topping.

The primary time I made this recipe, I misinterpret the ingredient checklist and used shredded coconut as an alternative of coconut flakes. Don’t try this. Whenever you add the splash of vinegar on the finish, the crunchy texture you achieved by toasting the coconut, ginger, chiles, and peanuts will flip right into a soggy heap. Nonetheless scrumptious, however coconut chips are vital right here. The second time I made this (the suitable approach) I doubled the Coconut Chile Crunch so I might eat it on a salmon and greens yogurt bowl for lunch. Subsequent time, I’m doubling it once more, and including it to oatmeal and tucking it right into a hen salad sandwich.

Don’t overthink the citrus. Simply add no matter you could have round. I sliced golf-ball-sized mandarins and Cara Cara oranges. Each introduced welcome pops of colour and aroma as I eagerly await juicy spring strawberries and juicier summer time stone fruit. That mentioned—this recipe would even be scrumptious with plums or nectarines as an alternative of citrus.