Name: Salmon patties with asparagus and broccoli
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz canned pink salmon, drained and flaked; 1 large egg white; 1 1/2 tbsp almond flour; 1 green onions, thinly sliced; 2 tsp Dijon mustard; 1 tbsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp extra virgin olive oil; 5 oz green asparagus, trimmed; 5 oz broccoli, cut into small florets; 1/4 lemon, cut into wedges

Instructions

Prep 20 min · Cook 5 min

Preheat your oven to 400°F. On a half-sheet pan, toss the asparagus and broccoli with half the olive oil and a pinch of salt. Spread them in a single layer and roast for 15 minutes until tender and browned at the edges.
While the vegetables roast, combine the salmon, egg white, almond flour, green onions, mustard, half the lemon juice, and the remaining salt and pepper in a bowl. Mix well and form into two equal patties about 1 inch thick. Place them on a plate and chill in the refrigerator for 10 minutes to help them set.
Heat the remaining olive oil in a nonstick skillet over medium heat. Add the chilled patties and cook for 4 minutes without moving them until the underside is golden and releases easily. Using a wide spatula, flip carefully and cook for 4 minutes more until firm and golden brown. Done when firm and golden brown, 145°F.
Place the salmon patties alongside the roasted asparagus and broccoli. Drizzle the remaining lemon juice over the fish and serve with lemon wedges.

Nutrition

Ingredients

Instructions

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