1. Preheat the oven to 425 degrees F
2. Drizzle the salmon with a tablespoon of olive oil and generously season with salt and pepper. Cook for 13-15 minutes depending on the size and thickness until its cooked through.
3. While the salmon is cooking, dice the onion and bell peppers. Chop the fresh dill and parsley, set aside.
4. Remove the salmon from the oven and cool in the refrigerator for 5-10 minutes.
5. While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion and bell peppers for 5-6 minutes, or until soft and translucent. Remove from the heat and let cool.
6. To flake the salmon, use your hands to flake pieces off the cooled salmon removing the skin and adding them into a large mixing bowl. Next add the onion and bell peppers along with the dill, parsley, paprika, lemon zest, a dash of savory, mayonnaise, mustard, garlic, almond flour and eggs. Combine all ingredients with your hands until well mixed.
7. Form the salmon mixture into small patties with your hands and set aside.
8. Heat 3 tablespoons of olive oil in a large pan on medium heat. I suggest trying to cook one salmon cake to start to make sure your cakes stay together especially when your ready to flip them. Cook the salmon patties for 3-4 minutes on each side. Remove the salmon patties to a paper towel lined plate. (If your cakes are falling apart when you try to flip them you’ll need to add more almond flour or make the patties smaller)
9. Serve the salmon patties with the lemon dill mayonnaise or our cucumber radish salad.
For the Lemon Dill Aioli
1. Add all ingredients to a small bowl, stir to combine.