NUTRITION

SERVINGS

INGREDIENTS

6 oz wild-caught salmon

1 large egg white

1 tbsp almond flour

1 tbsp Greek yogurt

0.25 cup celery

0.25 cup red onion

1 tbsp fresh dill

1 tsp lemon zest

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

2 tbsp Greek yogurt

1 tsp lemon juice

1 tsp Dijon mustard

0.25 tsp garlic powder

PREPARATION

• 1

  In a medium bowl, flake the cooked wild-caught salmon into small pieces using a fork.

• 2

  Add the egg white, almond flour, 1 tablespoon of Greek yogurt, finely diced celery, red onion, fresh dill, lemon zest, sea salt, and black pepper to the salmon.

• 3

  Mix the ingredients thoroughly until well combined, then form the mixture into two or three evenly sized patties.

• 4

  Heat the olive oil in a non-stick skillet over medium heat.

• 5

  Place the salmon cakes in the skillet and sear for 4-5 minutes per side until they are golden brown and crispy.

• 6

  While the cakes are cooking, whisk together the remaining 2 tablespoons of Greek yogurt, lemon juice, Dijon mustard, and garlic powder in a small bowl to create the aioli.

• 7

  Serve the warm salmon cakes immediately with a dollop of the zesty aioli on top.