Dill Salmon Burger with Lemon Aioli

1

PREHEAT: oven to 375F. Drizzle the olive oil on the salmon and bake salmon filets for 15 minutes until flaky.

2

STEAM: the sweet potato for 7-10 minutes until soft. Drain and mash until smooth.

3

FLAKE: the salmon until broken up into small pieces. Add the salmon to a large bowl with the quinoa flour, ground flax, ½ tsp salt, black pepper, dill, green onions, dill, eggs and dijon. Mix well.

4

SCOOP: ½ cup scoops of the salmon mixture and form into 6 patties. Place them on a parchment lined baking sheet.

5

BAKE: the patties for 15 minutes, flip, and bake for another 15 minutes.

6

MIX: the avocado oil mayo, garlic, lemon, ¼ tsp of salt and chives together to make the aioli and serve with the burgers.

7

Substitutions: Use 3 cans of salmon instead of fresh to cut cooking time. No eggs? Mix 2 tbsps ground flax with 6 tbsps water and let it sit until it’s gelatinous. Add this mixture in place of eggs.