Paleo Salmon Cakes

Ingredients

• 2 cans wild salmon (14 oz each; drained and flaked)
• 2 eggs
• 1/4 cup almond flour
• 2 green onions (finely sliced)
• 2 tbsp dill (chopped)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1/4 tsp salt
• 2 tbsp avocado oil
• lemon-dill aioli: 1/4 cup Whole30-compliant mayo, 1 tbsp lemon juice, 1 tbsp fresh dill
• mixed greens, for serving

Steps

1. 1

   Mix salmon, eggs, almond flour, green onions, dill, Dijon, lemon juice, Old Bay, and salt. Form into 8 patties.

2. 2

   Heat avocado oil in a large skillet over medium heat.

3. 3

   Cook salmon cakes for 3-4 minutes per side until golden and crispy.

4. 4

   Mix mayo, lemon juice, and dill for the aioli.

5. 5

   Serve salmon cakes over mixed greens with lemon-dill aioli.