Broiled Salmon Sandwiches with Pesto-Mayo and Asparagus
6/20/2017, 11 a.m.
SERVES: 4 / TOTAL TIME: 0:15
• 1 lb. asparagus, trimmed
• 2 tbsp. olive oil
• kosher salt
• Freshly ground black pepper
• 4 four-oz. salmon filets
• 3 tbsp. pesto
• 3 tbsp. mayonnaise
• 4 potato buns, split and toasted
• 4 Boston or Bibb lettuce leaves
• Lemon wedges, for serving
Preheat broiler to high. Line a rimmed baking sheet with foil. On the baking sheet, toss asparagus with oil and season with salt and pepper. Season salmon generously with salt and pepper and nestle between (not on top of) asparagus.
Broil salmon and asparagus until salmon is just opaque throughout and the asparagus are golden brown and tender, 5 to 7 minutes.
Meanwhile, whisk pesto and mayonnaise in a small bowl. Spread on toasted buns and top with lettuce and cooked salmon. Serve with asparagus and lemon wedges.