NUTRITION

SERVINGS

INGREDIENTS

6 oz canned wild-caught salmon

1 large egg

2 tbsp almond flour

1 tbsp Dijon mustard

1 tbsp green onions

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tsp lemon juice

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, Dijon mustard, chopped green onions, parsley, sea salt, and black pepper to the salmon.

• 3

  Stir the mixture until well combined and form into two or three even patties.

• 4

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

• 5

  Place the patties in the skillet and sear for 4 to 5 minutes per side until they are golden brown and firm to the touch.

• 6

  While the cakes cook, whisk together the Greek yogurt, fresh dill, lemon juice, and garlic powder in a small bowl.

• 7

  Plate the salmon cakes immediately and top with a generous dollop of the chilled dill sauce.