NUTRITION

SERVINGS

INGREDIENTS

6 oz wild-caught salmon fillet

1 large egg

1 tbsp almond flour

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp extra virgin olive oil

0.5 tbsp avocado oil mayonnaise

0.5 tbsp non-fat Greek yogurt

1 tsp lemon juice

1 cup baby arugula

PREPARATION

• 1

  Finely mince the skinless salmon fillet with a sharp knife until it reaches a chunky paste-like consistency.

• 2

  In a medium bowl, combine the chopped salmon, egg, almond flour, half of the fresh dill, garlic powder, sea salt, and black pepper.

• 3

  Gently mix the ingredients by hand and form into two equal-sized patties.

• 4

  In a small ramekin, whisk together the avocado oil mayonnaise, Greek yogurt, lemon juice, and the remaining fresh dill to create the aioli.

• 5

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon patties in the hot skillet and sear for 3 to 4 minutes per side until golden brown and cooked through.

• 7

  Arrange the baby arugula on a plate, top with the warm salmon burgers, and drizzle with the creamy dill aioli.