Springy Salmon with Asparagus and Herbs
The newsletter from The New York Times Cooking, dated April 27, 2025, featured a delightful recipe for broiled salmon with asparagus and herbs by Yasmin Fahr. The text by Sam Sifton encapsulated the essence of a promising spring Sunday supper, highlighting the use of Alaskan king salmon, fresh asparagus, and tender herbs to create a flavorful and rejuvenating meal.
Featured Recipe:
The featured recipe in the newsletter was Broiled Salmon With Asparagus and Herbs, providing detailed instructions on how to prepare this seasonal dish that combines the richness of salmon with the freshness of asparagus and herbs.
Weekly Dinner Ideas:
The newsletter also included a lineup of fantastic springtime dinner ideas for the week:
- Monday: Miso Rice Cakes With Spinach and Peas by Eleanore Park
- Tuesday: Cauliflower Alfredo Pasta by Eric Kim
- Wednesday: Three-Cup Chicken by Sam Sifton
- Thursday: Gochujang Shrimp Pasta by Alexa Weibel
- Friday: Steak With Ginger Butter Sauce by Mark Bittman
Additional Recommendations:
The newsletter hinted at many more recipes available on New York Times Cooking, such as savory rhubarb and bean stew, polenta with asparagus, peas, and mint, and a spring salad with bagna cauda. It also encouraged readers to explore and save their favorite recipes for future cooking endeavors.
About The New York Times Cooking:
The newsletter was sent from The New York Times Cooking, a domain known for its diverse collection of recipes, cooking tips, and culinary inspiration. With renowned chefs and food stylists contributing to the content, the platform offers a wide range of dishes for home cooks to explore and enjoy.
For any assistance or inquiries related to the newsletter or account, readers were directed to contact [email protected]. The newsletter also encouraged subscriptions to support the platform and featured recommendations for outside content, including a debut novel and music album.
