These salmon patties are a tasty way to get your omega-3's! With refreshing tomatoes, creamy avocado, and crunchy bacon, this is the perfect stack of ingredients. Smarts: Double, cook off patties, and freeze half for future dinners.
Green beans - Wash and trim off ends - if you have kids, give them scissors and have them snip away! (Can be done up to 3 days ahead)
Salmon - Rinse and dry. Use a knife to chop up the salmon meat.
Parsley / Capers - Prep as directed. (Can be done up to 3 days ahead)
Make patties - Combine salmon, almond meal, egg, parsley, capers, Dijon, salt, and pepper in a bowl. Form into 3/4” / ~2 cm thick patties (1 patty / serving). (Can be done up to 1 day ahead)
Tomatoes - Slice.
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Heat oven to 425F / 218C degrees. Spread green beans out into one even layer on a sheet pan. Toss with oregano and olive oil and roast for 8 to 12 minutes, until tender and golden. When done roasting, finish with some salt, pepper, and a generous squeeze of lemon juice.
While green beans cook, place bacon into a skillet or non-stick pan. Heat up pan over medium-high heat, and cook bacon until golden and crispy, 3 to 4 minutes on each side. Place onto a paper towel-lined plate and set aside.
Drain fat from pan, leaving just 1 tbsp / 15 ml (for 4 servings, adjust accordingly if customizing sizes). Add salmon patties to heated oil. Sear on each side for 2 to 3 minutes. Lower heat to medium, cover pan with a lid or foil, and cook for another 2 minutes.
Slice avocado. Layer patties with tomatoes, avocado, and bacon. Enjoy with pickles and roasted green beans!
Get started on your slow cooker adobo chicken if making tomorrow night's dinner!