Savory Salmon & Dill Breakfast Cakes

Ingredients

• 2 cans (5 oz each) wild salmon, drained well
• 2 large eggs
• ¼ cup almond flour
• 2 green onions, finely sliced
• 2 tbsp fresh dill, chopped (or 2 tsp dried)
• Zest of ½ lemon
• 1 tsp Dijon mustard
• ¼ tsp salt and black pepper to taste
• 1–2 tbsp olive oil, for the pan

Instructions

1. 1Flake the drained salmon into a bowl, removing any large bones if you prefer (the soft bones are edible and a good calcium source).
2. 2Add the eggs, almond flour, green onions, dill, lemon zest, Dijon, salt, and pepper. Mix until it holds together when pressed.
3. 3Form into 6 patties, about ½ inch thick.
4. 4Heat the olive oil in a nonstick skillet over medium. Cook the cakes 3–4 minutes per side, until golden and set.
5. 5Serve with a dollop of Greek yogurt, a squeeze of lemon, or alongside sliced avocado and greens.

Nutrition

Nutrition pending review by our registered dietitian — estimate only. Not medical advice.