Salmon Patties

Bake the salmon. Preheat the oven to 425°F. Drizzle the salmon with a tablespoon of olive oil and generously season with salt and black pepper. Cook for 10 to 13 minutes, or until just cooked through. Then, remove the salmon from the oven and cool completely in the refrigerator for 5 to 10 minutes.

Cook the vegetables. While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion and bell pepper for 6 to 8 minutes, or until soft and translucent. Remove from the heat and let cool.

Make the patties. Use your hands to flake the cooled salmon (removing the skin) into a large mixing bowl. Add the onion, bell pepper, dill, parsley, mayonnaise, Dijon mustard, garlic, almond flour, and eggs. Combine all ingredients with your hands until well-mixed. Then, form the salmon mixture into small patties with your hands and place them to the side. Pro Tip: I like to place the formed patties on a parchment lined baking tray to easily move them to the stove.

Cook the patties. Heat several tablespoons of olive oil in a large pan on medium heat and cook the salmon patties for 3 to 4 minutes on each side. Remove the salmon patties to a paper towel-lined plate.

Make the lemon dill sauce. Add the mayonnaise, chopped dill, lemon zest and juice, salt, and pepper to a small mixing bowl and stir to combine.

Serve. Serve the salmon patties with the lemon dill sauce.