Main Dish

Salmon cakes with Greek lemon-yogurt sauce

This Mediterranean-inspired dish is light, zesty, and filling.

Serving Size

1

Servings

4 cakes

Ingredients

1 can of

salmon (try Wild Planet Wild Pink Salmon)

1/2 cup

onion

1/2 cup

corn

1/4 cup (comes in a jar)

roasted red bell peppers, drained and chopped

1 tsp.

olive oil

2 Tbsp.

Parsley

2 tsp.

garlic powder

2

eggs

1/2 cup

breadcrumbs

2 cups

Greek yogurt

2

lemon

Directions

1. Pre-heat oven to 400°F.
2. Wash and chop all vegetables and herbs, cook corn as needed.
3. Add all chopped veggies to skillet on med-high with 1 tsp olive oil, garlic powder and cook for 3-5 minutes (not required but will add more flavor).
4. Drain and rinse salmon in medium bowl.
5. Whisk 2 eggs together in a small bowl, add to salmon.
6. Add cooked veggies, parsley, yogurt, bread crumbs, then mix until combined.
7. Form patties, drizzle oil on medium-high skillet, cooking 3 minutes one each side.
8. Place on greased cookie sheet, bake 6-8 minutes on top rack. Enjoy!

Nutrition Information

Protein	14 g
Fiber	4 g
Carbs	1.5 g
Calories	189
Potassium	734 mg

Do it Better Wellness LLC

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