Walnut-Crusted Trout

• While rice cooks, finely chop walnuts or crush in their bag with a heavy-bottomed pan or rolling pin. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus. Peel and mince or grate garlic.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add panko, walnuts, and ¼ tsp oregano (½ tsp for 4 servings). (You’ll use more oregano in Step 6.) Toast, stirring, until golden and fragrant, 2-3 minutes. • Turn off heat; transfer walnut mixture to a small bowl. Season with ¼ tsp salt (½ tsp for 4) and pepper. Wipe out pan.

• In a second small bowl, combine yogurt, sour cream, half the lemon zest, and a squeeze of lemon juice (use a big squeeze for 4 servings). • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Pat salmon* dry with paper towels; season all over with salt and pepper. Place, skin sides down, on a lightly oiled baking sheet. Top each piece of salmon with 1 tsp sauce (save remaining sauce for serving); spread to coat evenly. Mound tops with walnut mixture, pressing to adhere (no need to coat the undersides). • Roast on top rack until salmon is opaque and cooked through, 8-10 minutes.

• While salmon roasts, heat a large drizzle of oil in pan used for walnuts over medium-high heat. Add asparagus; season with salt and pepper. Cook, stirring, until lightly browned and tender, 2-4 minutes. • Add garlic and ¼ tsp oregano (½ tsp for 4 servings). Cook, stirring, until fragrant, 1-2 minutes more. Taste and season with salt and pepper if desired.