Spring Salmon Cakes with Herby Pea & Cucumber Salad

 Serves 4

This spring inspired family meal feels fresh and different from a typical weeknight dinner, while still being very approachable. The salmon cakes are crisp on the outside, tender inside, and packed with heart-healthy omega-3s. Paired with a crunchy spring salad and lemony yogurt sauce, this one tastes like spring at the farmer’s market.

Ingredients

For the salmon cakes

• 1 1/2 lbs. fresh salmon (or wild canned salmon), skin removed
• 1 egg
• 1/3 cup almond flour
• 2 green onions, finely sliced
• 2 tbsp. chopped fresh dill or parsley
• Zest of 1 lemon
• 1 tsp. Dijon mustard
• 1/2 tsp. garlic powder
• 1 tsp. sea salt
• 1/2 tsp. pepper
• 2 tbsp. avocado oil for cooking

For the spring salad

• 1 cup fresh peas (or frozen peas, thawed)
• 1 English cucumber, diced
• 4-5 radishes, thinly sliced
• 2 cups arugula or spring greens
• 1/4 cup chopped fresh mint or dill (or a combination of the two)
• 2 tbsp. crumbled feta (optional)
• Juice of 1/2 lemon
• 1-2 tbsp. olive oil for dressing
• Salt and pepper to taste

Lemon yogurt sauce

• 1/2 cup plain Greek yogurt
• Juice of 1/2 lemon
• 1 tbsp. olive oil
• 1 tbsp. chopped herbs (use what you used above: dill, parsley, mint)
• Small garlic clove, grated or minced
• Pinch salt and pepper

Directions

1. Make the salmon cakes
   Chop salmon finely with a knife (or pulse briefly in a food processor — don’t purée).
   Mix with egg, almond flour, green onions, herbs, lemon zest, Dijon mustard, garlic powder, salt and pepper.
   Form into 8 patties.

2. Cook the salmon cakes
   Heat avocado oil in a skillet over medium heat. Cook patties for about 4 minutes per side until golden and cooked through.
3. Toss the spring salad
   In a bowl, combine peas, cucumber, radishes, greens, herbs and feta.