Name: Pan-Seared Salmon Patties with Lemon-Dill Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 12 oz canned wild-caught pink salmon; 2 large eggs; 0.5 cup almond flour; 0.25 cup green onions; 0.25 cup celery; 1 tbsp dijon mustard; 1 tsp lemon zest; 2 tbsp fresh parsley; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 tbsp extra virgin olive oil; 1 cup plain greek yogurt; 2 tbsp fresh dill; 1 tbsp lemon juice; 0.5 tsp garlic powder

Instructions

Prep 15 min · Cook 15 min

Drain the canned salmon thoroughly and remove any stray bits of skin or bone, then place the fish in a large mixing bowl and flake it into small pieces with a fork.
Add the eggs, almond flour, sliced green onions, diced celery, Dijon mustard, lemon zest, chopped parsley, 0.25 tsp of the sea salt, and the black pepper to the bowl with the salmon.
Mix the ingredients until well combined and form the mixture into 4 large, equal-sized patties, pressing them firmly together so they maintain their shape during cooking.
In a separate small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, garlic powder, and the remaining 0.25 tsp of sea salt to prepare the sauce.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat until the oil is shimmering.
Carefully place the salmon patties into the hot skillet and sear for 5 to 6 minutes per side until they are deeply golden-brown and crispy on the outside.
Remove the patties from the heat and serve immediately with a generous dollop of the chilled lemon-dill sauce on top.

Nutrition

Ingredients

Instructions

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