Salmon Patties

Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 3 minutes. Remove from the heat.

In a large bowl, combine the drained canned salmon, sautéed onion and bell peppers, panko bread crumbs, egg, Greek yogurt, parsley, lemon juice, Dijon mustard, dill, garlic powder, salt and pepper. Mix gently until combined.

Shape the mixture into 8-10 patties that are about ½-inch thick (use about ⅓ cup of the salmon mixture per patty. First shape each portion into a ball, then flatten). Place patties on a sheet of parchment paper.

In a large cast iron skillet or other heavy skillet, heat 1 tablespoon of the olive oil over medium heat. Add half of the salmon patties and cook for 3-4 minutes per side, until golden brown and cooked through. Turn down the heat if the outsides are browning too quickly. Add the remaining tablespoon of oil to the pan and cook the remaining salmon patties.

Optional: Make the yogurt dill sauce by whisking together the Greek yogurt, lemon juice and dill in a small bowl.

Serve salmon patties with yogurt dill sauce, or as desired.