Healthy Meal Prep - Menu 7

Ingredients:

Salmon Cakes with Yogurt Dill Dip:

1lb fresh salmon, skinned
3 tbsp almond flour
1 egg
4 green onions, sliced
1 tbsp dill
1/2 tsp red chili flakes
1/2 lemon zest and juice
2 tbsp olive oil
salt & Pepper

Directions:

1.In a food processor, pulse salmon until chunky. Add green onion, dill, lemon zest and juice, chili flakes, egg and almond flour and pulse until combined and minced.

2.Divide salmon mixture into 4-5 patties and shape into cakes.

3.In a large skillet, heat olive oil and fry salmon cakes on medium heat for approximately 4 minutes, flip cakes and cook for an additional 3-4 minutes, or until golden and cooked through.

4.Serve immediately or store in the refrigerator for 3-4 days.

For the Yogurt Dill Dip:
1 cup plain Greek yogurt
1 lemon, zest, and juice
2 green onions, finely sliced
1/4 cup dill, finely chopped
salt and pepper

1.In a small bowl, combine yogurt, lemon juice and zest, green onions, and dill. Season with salt and pepper to taste.