OCEANS 97 SHEET PAN SALMON TOPPED WITH SHRIMP PATE MOUSSE OVER LEMON PARSLEY FARRO - Dish off the Bl
Instructions: Preheat oven to 400 degrees. Cut the salmon filet into 4-6 portions and place, skin-side down, on a foil-lined baking sheet. Season the tops of
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Cooking tools:
- Oven
- Foil-lined baking sheet
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Microplane
- Saucepan
- Stove
- Colander
- Fork
- Spoon
- Aluminum foil
- Tongs
- Serving platter
Ingredients
- 2 pounds salmon filet
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1, 5 ounce can Oceans 97 New Orleans BBQ Shrimp Pate
- 2 tablespoons Hellmann’s Light mayonnaise
- Zest from one lemon (about 2 tablespoon)
- 1 cup grape or cherry tomatoes, cut in half
- 1 bunch asparagus
- 1 tablespoon olive oil
- 2 cups chicken stock
- Juice from one lemon (about ¼ cup)
- 1 cup raw farro
- 1 tablespoon butter
- ¼ cup flat leaf parsley chopped
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