Menu Enter a recipe name, ingredient, keyword...

Pesto Salmon Burgers with Asparagus and Tomato Salad

By

Apr 2, 2015
By Woman's Day Kitchen
Photo credit: Chris Court; Food stylist; Justine Poole; Prop stylist: Lucy Tweed

You can make this dish ahead of time! Form patties and freeze for up to 1 month. Cook from frozen at 425 degrees F until warm and cooked through, 15 to 20 minutes.

PER SERVING 512 CAL, 13 G FAT (4G SAT FAT), 71 MG CHOL, 589 MG SOD, 39 G PRO, 39 G CAR, 6 G FIBER

Google Ads
Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1 lb. asparagus, trimmed and cut into 2-inch pieces
  • 3 tbsp. olive oil
  • kosher salt
  • Pepper
  • 1 1/4 lb. skinless salmon fillet, cut into 1-inch pieces
  • 4 scallions, thinly sliced
  • 4 rolls, split and toasted
  • 4 tbsp. prepared pesto
  • 2 c. mixed greens
  • 1 lb. small tomatoes (such as cocktail, Campari, or plum), quartered
  • 1/4 c. small fresh mint leaves

Details

Preparation time 20mins
Cooking time 25mins
Adapted from womansday.com

Preparation

Step 1

1 Heat broiler. On a large rimmed baking sheet, toss the asparagus with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Broil until just tender, 4 to 5 minutes.
2 Meanwhile, place the salmon in a food processor and pulse 4 to 5 minutes just until coarsely chopped (it should still be somewhat chunky). Add half the scallions and 1/4 teaspoon each salt and pepper and pulse 2 times to combine. Form the mixture into four 3/4-inch thick patties.
3 Heat 1 tablespoon oil in a large non stick skillet over medium heat and cook the patties, turning once (do not press or flatten), until opaque throughout, 2 to 3 minutes per side. Transfer to rolls and top with pesto and greens.
4 In a large bowl, toss together the tomatoes, asparagus, remaining scallions, remaining tablespoon of oil and 1/4 teaspoon each salt and pepper; fold in the mint. Serve with the salmon burger.

You'll also love

Review this recipe

Asparagus Beef Lo Mein Pastry-Wrapped Asparagus with Hollandaise Sauce