Prep Time: 10 min

Cook Time: 20 min

• 1 lb fresh salmon filet* or two 14.75 ounces canned salmon with bones*
• Black Pepper
• Cold pressed Extra virgin Olive Oil
• 6 green onions minced
• 1 Lemon
• 1/2 red bell pepper, diced
• 4 tablespoons avocado oil or sub with olive oil
• 1/2 cup Panko bread crumbs (Homemade prefered)
• 1/2 cup grated parmesan
• 2 large eggs, lightly beaten (Pete and Gerry's Organic eggs)
• 1/4 cup minced fresh parsley or dill

1. Drain and reserve liquid from salmon*. In a medium sized bowl, combine salmon meat, eggs, green onions, red pepper, panko bread crumbs, parmesan, pepper,  Parsley or dil and lime juice.
2. Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
3. Heat large skillet over medium high heat. Add oil. Add your salmon patties.  Cook until golden brown, about 5-10 minutes, then flip and cook until golden brown on other side.
4.  Drain on paper towels and serve.

*Canned salmon is already cooked - just drain the liquids. You can remove the skin if you like. Don't throw out the soft, calcium-rich bones! Mash them with a fork and you won't even notice them.