Sheet-Pan Herbed Salmon Cakes with Asparagus and Lemon-Herb Sauce

Step 1

Be sure to use raw salmon here; do not substitute cooked or canned salmon. Don't overprocess the salmon in step 2, or the cakes will have a pasty texture. Lay the salmon cakes close together on the baking sheet so that the asparagus has a little extra space for browning.

Step 2

FOR THE LEMON-HERB SAUCE:  Combine all ingredients in bowl and season with salt and pepper to taste. Cover and refrigerate until serving.

Step 3

FOR THE SALMON CAKES AND ASPARAGUS:  adjust oven rack 3 inches from broiler element and heat broiler. Pulse bread in food processor to coarse crumbs, about 4 pulses, then transfer to large bowl; you should have about ¾ cup crumbs. Working in 2 batches, pulse salmon in food processor until coarsely ground, about 4 pulses; transfer to bowl with bread crumbs and toss to combine.

Step 4

Whisk shallot, mayonnaise, parsley, mustard, capers, ½ teaspoon salt, and ⅛ teaspoon pepper together in small bowl, then gently fold into salmon mixture until well combined. Divide salmon mixture into 4 equal portions and gently pack into 1-inch-thick patties.

Step 5

Place salmon cakes on 1 side of rimmed baking sheet. Toss asparagus with oil, ½ teaspoon salt, and ¼ teaspoon pepper and spread in single layer on empty side of sheet. Broil until cakes are lightly browned on both sides, barely translucent at center, and register 120 to 125 degrees (for medium-rare), and asparagus is lightly browned and tender, 8 to 12 minutes, flipping cakes and turning asparagus halfway through broiling.

Step 6

Remove sheet from oven, transfer salmon and asparagus to platter, and let rest for 5 minutes. Serve with lemon-herb sauce.