Crispy Salmon Patties with Asparagus and Zesty Lemon-Parsley Sauce

1. Prepare Lemon-Parsley Sauce

In a small bowl, combine ¼ cup mayonnaise, 1 tablespoon lemon juice, 1 minced scallion, 2 teaspoons minced fresh parsley, salt, and ground black pepper to taste. Stir until well mixed. Set aside.

2. Prepare Salmon Mixture

In a food processor, pulse 1 slice of hearty white bread until crumbs form. Add 450 grams skinless salmon, 1 large egg, 1 tablespoon Dijon mustard, 1 minced scallion, salt, and ground black pepper to taste. Pulse until well combined but still slightly chunky.

3. Form Salmon Patties

Divide the salmon mixture into 8 equal portions and shape each into a patty about ½ inch thick.

4. Cook Salmon Patties

In a large nonstick skillet, heat 2 tablespoons vegetable oil over medium-high heat. Cook the salmon patties until golden brown and cooked through, about 3-4 minutes per side.

5. Cook Asparagus

In a separate skillet, heat a little vegetable oil over medium heat. Add 450 grams trimmed asparagus and cook, turning occasionally, until tender and lightly browned, about 5-7 minutes. Season with salt and ground black pepper to taste.

6. Serve

Divide the salmon patties and asparagus among 4 plates. Serve with the lemon-parsley sauce on the side.