Baked salmon crusted with wasabi peas with lemon pepper asparagus over shrimp cakes with sweet onion & yucca~

I used:
Two 8 ounce salmon fillets
2 tablespoons of soy sauce
Honey
1/4 wasabi peas (crushed or pulsed in food processor)
Preheat oven to 400

Gently poke holes into the top of the salmon with a fork. With a basting brush gently coat the fish with soy sauce.
Drizzle top of salmon with honey (not much is need just enough for the wasabi peas to stick)
Rub in the honey then pat coating of wasabi peas onto top of salmon.
Place fish on a lightly sprayed baking sheet (or place onto foil covered baking sheet). Cook for 25-30 minutes

For Shrimp, Yucca and sweet onion cakes
I used:
1/2 sweet onion (any white or yellow onion is fine)
1 clove of garlic
1 egg
4-6 oz yucca (boiled)
1/4 cup fat free colby jack cheese (threw that in because I needed to get it used up!)
1/2 cup bread crumbs (I used itallan)
1 cup cooked shrimp (any size works)
2 chive stalks sliced
salt and pepper to taste

In a food processor mix HALF shrimp, onion, chives, garlic and place into a bowl and mix with egg.
Add cheese.
Slice pre boiled yucca and the other half of the shrimp and place into food processor and pulse..add salt and pepper to taste. Yucca will become paste like. If it is too sticky add a drizzle of olive oil or chicken broth (or even water)to loosen up. Add mix to previous shrimp mix. Wet hands and form patties.
In a non stick skillet on medium heat with one table spoon of extra virgin olive oil drizzled...place patties into pan and cook until golden on each side.
Place onto paper towels to drain excess oil.

For asparagus:
Blanch in hot boiling water for 3-5 minutes then remove and place into an ice bath to stop the cooking process an keep vibrant color. If you prefer softer asparagus then pan saute with lemon juice and salt & pepper.
Add lemon pepper season (or salt and pepper to taste)