Prep time: 10min Cook Time: 25 min Yields: 8 cakes

Ingredients

Salmon Cakes

4 6oz cans of boneless/skinless salmon drained

1/2 cup medium red onion, diced

1/8 cup chopped fresh cilantro, can use parsley if you prefer.

1 tbsp coconut aminos

1 tbsp Dijon mustard

1/2 cup mayo

2 eggs

1/3 cup almond flour

1 tsp salt

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1/2 tsp paprika

1 tbsp ghee or olive oil

Avocado Ranch Aioli

1 large avocado, pealed and pitted

1/3 cup mayo

1 tbsp lemon juice

2 cloves minced garlic

1/4 tsp salt

1/2 tsp dried parsley

1/2 tsp dried minced onion

1/2 tsp dried dill

1/2 tsp dried chives

2 tbsp water if you want it thinner

Instructions

1. Pre heat oven to 425. Combine all salmon ingredients in a large bowl, and mix well, making sure to brake up all the salmon pieces.

2. Line a baking sheet with parchment paper. Brush paper with olive oil.

3. Use a 1/3 cup to scoop up the mixture and form 8 1 inch Pattie’s using your hands. Place them on the baking sheet and bake for 15 minutes.

4. Remove from the oven and flip using a spatula. Return them to the oven and cook for another 10 minutes or until done.

5. While cakes are baking, make the aioli. Combine all aioli ingredients in a blender and blend on high for 30 seconds. Add water as needed until desired consistency.

Serve cakes warm with the aioli and enjoy!