Mediterranean Salmon Patties with Red Pepper Aioli
Sautéed Zucchini with Feta
Ingredients
- 4 (6-oz) cans wild Alaska pink salmon, drained and flaked
- 1 large egg, beaten
- ⅓ cup almond flour
- 3 Tbsp capers, chopped
- 1 Tbsp Greek seasoning
- 3 Tbsp olive oil
- ½ cup mayonnaise
- ¼ cup chopped roasted red peppers
Instructions
- Combine salmon, egg, flour, capers, and Greek seasoning. Shape mixture into 6 large patties.
- Cook patties in hot oil in a large nonstick skillet over medium heat 4 to 5 minutes per side or until browned and firm.
- Combine mayonnaise and red peppers; serve with salmon.
Side Dish Ingredients
- ¼ cup sliced almonds
- 1½ lb zucchini, sliced
- 3 Tbsp olive oil
- ¼ tsp garlic salt
- ¼ tsp pepper
- ½ cup crumbled feta cheese
Side Dish Instructions
- Toast nuts in a small skillet over medium heat 3 minutes.
- Sauté zucchini, in 2 batches, in hot oil in a large skillet over medium-high heat 5 minutes or until browned.
- Toss zucchini with garlic salt, pepper, nuts, and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
391
|
133
|
524
|
| Fat (g) | 29 | 12 | 41 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 2 | 5 | 7 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 743 | 205 | 948 |
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