Pecan-Crusted Salmon with Broiled Asparagus

Yummy! (We have very large dinner plates, so our meals always look small!)

4 salmon filets (about 6oz each)
2 C. milk
1 C. finely chopped pecans
½ C. flour
¼ C. packed brown sugar
2 tsp. seasoning salt
1 tsp. black pepper
3 tbsp. olive oil
Asparagus spears

Place salmon filets in a large ziplock bag with milk. Seal bag and turn to coat. Let stand for 10 min, then drain.
Meanwhile, in a shallow bowl, combine the rest of the ingredients except oil. Coat filets with pecan mixture, pressing into the fish.
In a large skillet, brown salmon in oil over medium-high heat. Transfer fish onto a greased cookie sheet and bake at 400 for 8-10 min until the fish flakes easily with a fork. Makes 4 servings.
For the asparagus, all I did was place the spears into a ziplock bag and add about 1 tbsp of olive oil, and salt and pepper to taste. Seal the bag, and shake to coat. Place asparagus on a cookie sheet and broil for 8-10 min or until the tips are golden brown and tender. This was really the best asparagus I have ever had, and it's good because here in Idaho, asparagus grows like weeds along all the ditch banks!