Ingredients
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1 lb skinless salmon fillets
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2 tbsp chopped fresh dill
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1/2 cup Italian seasoned bread crumbs
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2 tbsp olive oil
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1 (5 oz) box spring mix and baby kale
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1/2 cup tzatziki
Steps
1
Cut the salmon into 1-inch chunks and add to a food processor, along with the dill. Season with salt and pepper. Pulse until finely chopped but not pasty. Form into 8 (½-inch thick) cakes. In a shallow dish, press cakes into the bread crumbs to coat all sides.
2
In a 12-inch nonstick pan, heat the oil on medium. Add salmon cakes and cook 2–3 min. per side, until golden brown. Season with salt.
3
Divide the greens among 4 plates. Top each with 2 salmon cakes. Dollop with the tzatziki.
Tips
Garnish with additional dill, if desired.
