NUTRITION

SERVINGS

INGREDIENTS

6 oz canned wild-caught salmon

1 large egg

1 tbsp almond flour

1 tbsp fresh dill

1 tsp lemon zest

1 tbsp lemon juice

2 tbsp scallions

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 cups mixed baby greens

PREPARATION

• 1

  Drain the canned salmon thoroughly and place it in a medium mixing bowl, flaking it with a fork until no large chunks remain.

• 2

  Add the egg, almond flour, fresh dill, lemon zest, chopped scallions, sea salt, and black pepper to the bowl with the salmon.

• 3

  Mix all ingredients until well combined, then use your hands to form the mixture into two thick, even patties.

• 4

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

• 5

  Place the salmon cakes in the skillet and cook for 4-5 minutes per side until they develop a golden-brown, crispy exterior and are heated through.

• 6

  Serve the warm salmon cakes immediately over a bed of fresh mixed baby greens drizzled with the lemon juice.