NUTRITION

SERVINGS

INGREDIENTS

5 oz canned wild salmon

1 large egg

1 tbsp almond flour

0.25 cup green onions

2 tbsp fresh dill

1 tbsp lemon juice

1 tsp dijon mustard

0.5 tbsp avocado oil

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Drain the canned salmon thoroughly and place it in a medium mixing bowl, flaking it with a fork to remove any large chunks.

• 2

  Add the egg, almond flour, sliced green onions, chopped fresh dill, lemon juice, Dijon mustard, sea salt, and black pepper to the bowl.

• 3

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

• 4

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

• 5

  Place the salmon patties in the skillet and sear for 3 to 4 minutes per side until golden brown and firm to the touch.

• 6

  While the patties cook, steam the asparagus in a small amount of water for 4 to 5 minutes until tender and vibrant green.

• 7

  Serve the hot salmon patties immediately with the steamed asparagus on the side.