Name: Lemon-Dill Salmon Cakes
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Ingredients: 6 oz canned salmon; 1 egg; 1 tsp ground flaxseed; 2 tbsp gluten-free flour (brown rice flour, oat flour, etc); 1 tsp dried dill; 3 tbsp fresh parsley (or 1 tbsp dried parsley); 1 garlic clove, minced OR 1/2 tsp garlic powder; 4 tsp The Crescent Olive’s Wild Fernleaf Dill olive oil (divided); juice of 1/2 lemon; salt and pepper

AuthorHeather BlakeCategoryDairy free, SeafoodDifficultyBeginner

A simple, yet nutritious and delicious serving of omega 3 fatty acids, protein, bursting with refreshing dill and lemon!

Yields2 Servings

Prep Time15 minsCook Time8 minsTotal Time23 mins

6 oz canned salmon

1 egg

1 tsp ground flaxseed

2 tbsp gluten-free flour (brown rice flour, oat flour, etc)

1 tsp dried dill

3 tbsp fresh parsley (or 1 tbsp dried parsley)

1 garlic clove, minced OR 1/2 tsp garlic powder

4 tsp The Crescent Olive’s Wild Fernleaf Dill olive oil (divided)

juice of 1/2 lemon

salt and pepper

Drain canned salmon, using a fork, flake into bowl. Add flaxseed, flour, dill, parsley, minced garlic. Mix well.

Whisk egg in separate bowl and add to salmon mixture.

Add 2 tsp Wild Fernleaf Dill olive oil, lemon juice, salt and pepper and mix well. Let mixture sit for 5 minutes.

Heat 2 tsp Wild Fernleaf Dill olive oil in skillet on medium heat.

Divide salmon mixture into 4 equal parts and using your hands form 4 patties.
Place in pan and cook for 3-4 minutes on each side.

Garnish with extra parsley and a lemon wedge! Serve with Lemon-Dill millet and a veggie!

Ingredients