Sheet-Pan Herbed Salmon Cakes with Asparagus and Lemon-Herb Sauce | America's Test Kitchen

Ingredients

• ¼ cup mayonnaise
• 1 tablespoon lemon juice
• 1 scallion, minced
• 2 teaspoons minced fresh parsley
• Salt and pepper
• 1 slice hearty white bread, torn into 1-inch pieces
• 1 pound skinless salmon, cut into 1-inch pieces
• 1 shallot, minced
• 2 tablespoons mayonnaise
• 2 tablespoons minced fresh parsley
• 1 tablespoon Dijon mustard
• 2 teaspoons capers, rinsed and minced
• 1 pound asparagus, trimmed
• 1 teaspoon extra-virgin olive oil