NUTRITION

SERVINGS

INGREDIENTS

5 oz canned pink salmon

1 large egg

2 tbsp almond flour

1 tbsp Dijon mustard

1 tbsp fresh lemon juice

2 tbsp fresh parsley

1 tbsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Add the egg, almond flour, Dijon mustard, lemon juice, parsley, green onion, salt, and pepper to the bowl with the salmon.

• 3

  Mix the ingredients until well 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 until shimmering.

• 5

  Carefully place the salmon patties in the skillet and cook for 4 to 5 minutes per side until they are golden brown and firm to the touch.

• 6

  While the patties are cooking, steam the broccoli florets in a steamer basket for about 5 minutes until they are tender-crisp and bright green.

• 7

  Serve the salmon patties immediately alongside the steamed broccoli with an extra squeeze of fresh lemon if desired.