NUTRITION

SERVINGS

INGREDIENTS

6 oz canned wild-caught salmon

1 large egg

1 tbsp almond flour

1 tsp Dijon mustard

0.25 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

1 cup canned hearts of palm

1 cup baby arugula

1 tbsp lemon juice

0.5 tbsp extra virgin olive oil

PREPARATION

• 1

  Drain the canned salmon thoroughly and place it in a medium mixing bowl, flaking it with a fork.

• 2

  Add the egg, almond flour, Dijon mustard, dried dill, and half of the sea salt and black pepper to the salmon.

• 3

  Mix well until combined and form the mixture into two thick, even patties.

• 4

  Heat the extra virgin 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 a golden-brown crust forms.

• 6

  While the salmon cooks, slice the hearts of palm into half-inch rounds.

• 7

  In a small bowl, toss the arugula and hearts of palm with the lemon juice and the remaining salt and pepper.

• 8

  Plate the fresh salad and top with the warm pan-seared salmon cakes.