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Ingredients

3 teaspoons olive oil, divided, or as needed 1 (14 ounce) can salmon, drained and flaked ½ red bell pepper, finely chopped ¼ cup minced fresh parsley, or to taste 2 tablespoons Dijon mustard, or more to taste 2 tablespoons finely chopped capers salt and ground black pepper to taste ½ cup almond meal, or more as needed

Nutrition Info

226.1 calories carbohydrate: 7 g cholesterol: 69.8 mg fat: 9.8 g fiber: 0.6 g protein: 30.4 g saturatedFat: 0.8 g servingSize: - sodium: 741.6 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with 1 teaspoon oil and place in the preheating oven.
Mix salmon, red pepper, parsley, Dijon mustard, capers, salt, and pepper together in a medium bowl. Stir in almond meal until mixture begins to bind together. Form into four 1/2-inch-thick patties.
Add patties to the preheated baking sheet. Drizzle tops with remaining olive oil. Bake until heated through and golden brown, 15 to 20 minutes.

4 servings

NSNG = no sugar, no grain. Baked, not fried. No gluten, low carb. Serve with lemon wedges and hot sauce.