Pesto Salmon Burgers with Asparagus and Tomato Salad

You can form these patties and freeze for up to a month, and they don't take a lot of effort or ingredients!!
(serves 4)

1 lb. pencil-thin* asparagus, trimmed and cut into 2" pieces
3 T. EVOO
Kosher salt and freshly* ground pepper
1&1/4 lbs. skinless salmon fillet, cut into 1" pieces
4 scallions, thinly sliced
4 rolls, split and toasted
4 T. prepared pesto
2 cups mixed greens
1 lb. small Campari tomatoes, quartered
1/4 cup small fresh mint leaves
Lemon wedges*, for serving

Heat broiler. On a large rimmed baking sheet, toss the asparagus with 1 T. oil and 1/4 t. each S&P. Broil until just tender, 4-5 mins. Remove and cool. Meanwhile, place the salmon in a food processor and pulse 4-5 times just until coarsely chopped (it should still be somewhat chunky). Add half the scallions and 1/4 t. each S&P and pulse 2 times to combine. Form mixture into four 3/4" thick patties. Heat 1 T. oil in a large nonstick skillet over med. heat and cook the patties, turning once (do not press or flatten), until opaque throughout, 2-3 mins. per side. Transfer to rolls and top with the pesto and greens. In a large bowl, toss together the tomatoes, asparagus, remaining scallions, remaining T. oil and 1/4 t. each S&P; fold in the mint. Serve with the salmon burgers. Have a bowl of lemon wedges available.

Note: to cook from frozen - bake on rimmed baking sheet at 425 til warm and cooked through, 15-20 mins.

"You can't calm the storm......so stop trying. What you can do is calm yourself. The storm will pass."

Have FUN today!!!

Love,

MM