How to Make Lemon Dill Salmon Cake Salad
This zesty, light, low-carb lunch is filled with heart-healthy omega-3s. Make the salmon cakes and dressing ahead of time for a quick lunch. It’s a perfect recipe for those who like to meal prep.
Step-By-Step Instructions:
Preheat the oven or air fryer to 400 degrees F. Line a sheet pan with parchment paper if cooking in the oven.
In a large bowl, combine the salmon, breadcrumbs, and cheese.
In a small bowl, whisk the egg substitute, yogurt, lemon juice, lemon zest, and dill weed. Gently mix into the salmon mixture and combine well, being careful not to break up the salmon pieces too much.
Form into 8 patties, about 1/4 cup each, and place on the sheet pan or in the air fryer basket.
Bake in the oven for approximately 15 minutes, or air fryer for 8 minutes, or until lightly browned and crispy.
While the salmon cakes are cooking, whisk the ingredients for the dressing in a small bowl. Whisk 2 tablespoons olive oil; 2 tablespoons lemon juice; ½ teaspoon lemon zest; ½ teaspoon chopped fresh dill weed; and 1/8 teaspoon sugar free multi-use syrup.
Divide the salad plates between 4 plates and top with salad greens, the cucumbers and tomato.
Place 2 salmon cakes on top of each salad and drizzle with dressing. Garnish with extra chopped dill if desired.
