Ingredients:

  • 1 can (14.75 oz / 418g) canned salmon, drained
  • 1 large egg (50g), lightly beaten
  • 1/4 cup (30g) almond flour
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) lemon zest
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) avocado oil
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (8g) fresh dill, chopped
  • 1 pinch (1g) salt

Instructions:

  1. Drain the salmon thoroughly. In a large bowl, flake the fish with a fork.
  2. Add the beaten egg, almond flour, parsley, lemon juice, zest, garlic, salt, and pepper. Stir gently until the ingredients are just combined; avoid over-working the mixture.
  3. Heat avocado oil in a skillet over medium-high heat until it shimmers.
  4. Form the mixture into 4-6 thick patties. Carefully place them in the pan and sear for 3-4 minutes per side without moving them, until a deep mahogany-colored crust develops.
  5. Remove patties from the pan and let them rest for 2 minutes to allow juices to redistribute.
  6. While the patties rest, whisk together the Greek yogurt, lemon juice, and dill in a small bowl.
  7. Serve the patties hot with a dollop of the zesty yogurt dip on top.