Baked Salmon Patties with Zucchini Ribbon Salad

Yield: 4 servings

Per Serving: 1 Leaner, 1 Healthy Fat, 3 Green, 3 Condiments

Total Time: 50 minutes

Prep Time: 20 minutes

Ingredients

• 2 Roma tomatoes, halved lengthwise

• 15 oz. cooked salmon, flaked

• 7 oz. cooked shrimp, finely chopped

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh chives, chopped

• 1 tbsp fresh parsley, chopped

• 1 tbsp lemon zest

• 5 tbsp almond flour

• Cooking Spray

• 2 tsp prepared horseradish

• 2 tsp lemon juice

• 1 tsp Worcestershire sauce

• 12 medium asparagus

• 2 medium zucchini

• ¼ cup basil, chopped

Directions

1. Preheat your oven to broil.

2. Line a sheet tray with foil. Place halved tomatoes, cut side up, on the tray. Spray lightly with cooking spray.

3. Broil until charred and slightly softened, about 12 to 15 minutes. Remove the tomatoes and let cool. Turn your oven down to 425ᵒF.

4. In a medium bowl, combine the cooked salmon, cooked shrimp, dill, chives, parsley, and the lemon zest. Divide the mixture evenly into ⅓ cup patties.

5. Spread the almond flour onto a plate. Press the salmon patties into the almond flour.

6. Spray a foil lined sheet tray with cooking spray. Place the patties on the tray and spray again with cooking spray.

7. Bake for 15 minutes, flip, and bake an additional 5 minutes until golden brown on both sides.

8. While the salmon cakes bake make the roasted tomato cocktail sauce. Toss the tomatoes, horseradish, lemon juice and Worcestershire into a food processor or blender. Pulse until you get to your desired consistency. Pour into a serving bowl. Serve warm or chill until ready to use.

9. Using a vegetable peeler, peel long strips from the asparagus and the zucchini onto a platter. Toss with the chopped basil and sprinkle with lemon juice.

10. Per serving, 2 baked salmon cakes topped with a total of 2 tablespoons of cocktail sauce and served with an evenly divided amount of zucchini ribbon salad.

Nutrition Per Serving: 330 calories, 11g fat, 8g carbohydrate, 52g protein