Lemon-Dill Salmon Patties with Roasted Asparagus & Avocado Herb Sauce
A light and refreshing high-protein meal loaded with anti-inflammatory ingredients and cortisol-balancing nutrients.
Equipment
- mixing bowl
- baking sheet
- parchement paper or aluminum foil
- skillet
- spatula
- food processor or blender
Ingredients
For Salmon Patties
- 1 6 oz can wild-caught salmon, drained and flaked (or 1 cup cooked shredded chicken)
- ¼ cup almond flour
- 1 egg
- 2 tablespoons fresh dill chopped
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil for cooking
For Asparagus
- 1 bunch asparagus trimmed
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
For the Avocado Herb Sauce
- 1 ripe avocado
- Juice of 1 lemon
- 2 tablespoons Greek yogurt or coconut yogurt
- 1 clove garlic
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley or cilantro
- ¼ teaspoon sea salt
Instructions
- Prepare the Salmon Patties: In a bowl, mix salmon, almond flour, egg, dill, Dijon mustard, lemon zest, salt, and pepper. Form into 4 small patties.
- Heat a skillet over medium heat and add avocado oil. Cook patties for 3-4 minutes per side until golden brown.
- Roast the Asparagus: Preheat oven to 400°F. Toss asparagus with olive oil, salt, and garlic powder. Roast for 10-12 minutes.
- Make the Avocado Herb Sauce: Blend all sauce ingredients in a food processor until smooth.
- Serve patties over asparagus with a drizzle of avocado sauce.
Video
Notes
Nutrition Information per serving:
Carlories: 470
Fat: 32g
Protein: 33g
Carbohydrates: 14g
Net Carbs: 7g
Servings: 2
Calories: 470kcal