- 1 lb wild-caught salmon skinless
- 1 1/2 cup almond meal divided
- 1 egg
- 1 tbsp fresh chives minced
- 2 garlic cloves minced
- 1 tsp lemon zest
- 1/2 tsp sea salt
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Lightly grease a pan with olive oil and heat over medium heat. Add salmon and cook for 5 minutes each side or until fully cooked. Shred the salmon using a fork in a mixing bowl.
Add 1 cup of the almond meal, egg, chives, garlic, lemon zest, and sea salt. Form the mixture into golf ball-sized croquettes.
Roll in the remaining 1/2 cup almond meal and place on prepared sheet. Bake for 20 minutes, and serve hot with your favorite dipping sauce.
Calories: 90kcal | Protein: 12g | Fat: 5g | Cholesterol: 40mg