NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 large Egg

1 tbsp Almond flour

1 tbsp Greek yogurt

1 tsp Dijon mustard

0.5 tsp Lemon zest

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 cup Arugula

PREPARATION

• 1

  Finely chop the skinless salmon fillet into very small pieces using a sharp knife until it reaches a ground consistency.

• 2

  In a medium bowl, combine the chopped salmon, beaten egg, almond flour, Dijon mustard, lemon zest, and half of the sea salt and black pepper.

• 3

  Form the salmon mixture into two equal-sized patties, pressing firmly so they hold their shape during cooking.

• 4

  In a small ramekin, whisk together the Greek yogurt, lemon juice, garlic powder, and the remaining sea salt and black pepper to create the zesty aioli.

• 5

  Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering and hot.

• 6

  Place the patties in the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms and the center is just cooked through.

• 7

  Arrange the fresh arugula on a plate, top with the crispy salmon burgers, and finish with a generous dollop of the lemon aioli.