* 1 2.5 oz pouch salmon
* 1.5 T (22g) plain nonfat Greek yogurt
* 2 T (7.5g) panko
* 1/8 tsp garlic powder
* Pinch of chopped parsley (optional)
* Small amount of butter or oil
* 1 t lemon juice
Directions:
Preheat oven to 425F and line a baking sheet with foil. Mix together first 5 ingredients, cover, and chill while the oven preheats.
Roll salmon mixture into 2 balls. Place on baking sheet and press down slightly. Brush each side of the patties with a small amount of melted butter or oil. If serving with quick-roasting, thinner veggies like snap peas or green beans, add those to the pan at the same time. Bake for 10-12 minutes, flipping carefully halfway through. Brush with a bit more melted butter or oil and drizzle with lemon juice.
1 Comment
Recipe (serves 1):
Ingredients:
* 1 2.5 oz pouch salmon
* 1.5 T (22g) plain nonfat Greek yogurt
* 2 T (7.5g) panko
* 1/8 tsp garlic powder
* Pinch of chopped parsley (optional)
* Small amount of butter or oil
* 1 t lemon juice
Directions:
Preheat oven to 425F and line a baking sheet with foil. Mix together first 5 ingredients, cover, and chill while the oven preheats.
Roll salmon mixture into 2 balls. Place on baking sheet and press down slightly. Brush each side of the patties with a small amount of melted butter or oil. If serving with quick-roasting, thinner veggies like snap peas or green beans, add those to the pan at the same time. Bake for 10-12 minutes, flipping carefully halfway through. Brush with a bit more melted butter or oil and drizzle with lemon juice.