Salmon cakes with lemon dill sauce

Ingredients

• 1¼ lb salmon fillets
• 1 egg
• ¾ cup panko breadcrumbs
• 4 green onions
• 1 lemon
• 1 bunch fresh dill
• ½ cup Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 bag mixed salad greens
• 2 tbsp vegetable oil

Need it for more or fewer people? The meal planner scales every ingredient and adds it to one shopping list.

Method

1. Bake the salmon at 400°F for 12 minutes, cool slightly and flake.
2. Mix the salmon with the egg, panko, mayonnaise, mustard, green onions and lemon zest. Shape into 8 patties.
3. Fry in oil over medium heat until golden, 3 to 4 minutes per side.
4. Stir chopped dill and lemon juice into the yogurt and serve with the cakes and greens.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer