Sheet Pan Salmon Topped With Shrimp Pate Mousse Over Lemon Parsley Farro
Delicious sheet pan salmon topped with shrimp pate mousse, cherry tomatoes, and asparagus—cooked to perfection and served over lemon parsley farro. Perfect for a flavorful weeknight meal!
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Cooking tools:
- Microplane
- Citrus press
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Saucepan
- Wooden spoon
- Oven
- Serving platter
Ingredients
- 2 lbs. salmon filet
- 1 tsp. salt
- 1 tsp. black pepper
- 1, 5 oz. can Oceans 97 New Orleans BBQ Shrimp Paté
- 2 Tbs. Hellmann’s Light mayonnaise
- Zest from one lemon (about 2 Tbs.)
- 1 cup grape or cherry tomatoes, cut in half
- 1 bunch asparagus
- 1 Tbs. olive oil
- FARRO:
- 2 cups chicken stock
- Juice from one lemon (about ¼ cup)
- 1 cup raw farro
- 1 Tbs. butter
- ¼ cup flat leaf parsley chopped
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