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Servings: 2, Prep Time: 5 min, Cook Time: 15 min
Ingredients
3.5 oz [99.23 g] Canned Salmon
0.5 cup [56 g] Almond Flour
1 cup [262 g] Great Northern Beans (Canned) (Mashed)
1 tbsp [16.5 g] Dijon Mustard
1 g Dill
4 pumps [4 g] Avocado Oil Cooking Spray
2 cup [40 g] Microgreens
1 medium Lemon (juice)
1 large [50 g] Egg
2 - [148 g] Mandarin Orange
1 Dash [1 g] Himalayan Pink Salt
1 dash [0.1 g] Black Pepper
Directions
Add salmon, egg, and beans to a bowl and mix well.
Add almond flour, mustard, salt, pepper and dill to the salmon mix. Mix well.
Form mix into 4 patties.
Spray each patty with avocado oil cooking spray. Bake in the oven at 350 degrees F (176 degrees C) for 15 minutes.
Add half of the microgreens to each plate, and squeeze lemon juice on the greens.
Top with the salmon cakes and extra dill for garnish.
Serve warm and enjoy!
Nutrition Info
Calories: 500, Fat: 19g, Carbs: 47g, Protein: 34g, Fiber: 44g, Sugar: 10g
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