NUTRITION

SERVINGS

INGREDIENTS

5 oz wild-caught pink salmon

1 large egg

1 tbsp almond flour

1 stalk green onion

1 tsp dijon mustard

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 cups mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp nonfat greek yogurt

1 tbsp lemon juice

0.25 tsp dried dill

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Add the egg, almond flour, finely sliced green onion, Dijon mustard, lemon zest, sea salt, and black pepper to the salmon.

• 3

  Mix until well combined and form the mixture into two or three thick patties.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat. Place the salmon patties in the pan and sear for 3-4 minutes per side until golden brown and crispy.

• 5

  While the croquettes cook, whisk together the Greek yogurt, lemon juice, dried dill, and garlic powder in a small bowl to create the dressing.

• 6

  In a large salad bowl, combine the mixed greens, sliced cucumber, and halved cherry tomatoes.

• 7

  Place the warm salmon croquettes on top of the salad and drizzle with the creamy lemon-dill dressing before serving.