NUTRITION

SERVINGS

INGREDIENTS

5 oz Wild-caught salmon fillet

1 large Egg

1 tbsp Almond flour

1 tbsp Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

0.5 tbsp Avocado oil mayonnaise

1 tsp Lemon juice

0.5 tsp Garlic

1 tsp Dijon mustard

1 tsp Avocado oil

2 cup Mixed baby greens

PREPARATION

• 1

  Finely dice the wild-caught salmon fillet into a coarse grind using a sharp knife to ensure a meaty texture.

• 2

  In a medium bowl, combine the chopped salmon, egg, almond flour, chopped green onion, sea salt, and black pepper, mixing gently until just incorporated.

• 3

  Form the salmon mixture into two even-sized patties and set aside on a plate.

• 4

  Prepare the zesty aioli by whisking together the Greek yogurt, avocado oil mayonnaise, lemon juice, minced garlic, and Dijon mustard in a small bowl until the sauce is velvety and bright.

• 5

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

• 6

  Carefully place the salmon patties in the pan and sear for 3 to 4 minutes per side until they reach a beautiful golden brown color and are cooked through.

• 7

  Arrange the mixed baby greens on a plate and top with the warm salmon burgers.

• 8

  Drizzle the zesty aioli generously over the burgers and serve immediately.