Servings: 4 meals
Calories: 649kcal
Equipment
- sheet pan
Ingredients
For Salmon Burgers
- 12 oz sockeye salmon or salmon of choice
- ½ cup blanched almond flour
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon minced chives
- 1 tablespoon fresh chopped dill
- ½ teaspoon minced garlic
- ½ teaspoon sea salt
- ¼ teaspoon paprika
- 4 leaf lettuce leaves for serving
- ¼ large red onion thinly sliced
For Sweet Potato Fries
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For Roasted Red Pepper Aioli
- ⅔ cup mayonnaise
- ¼ cup jarred roasted red bell peppers drained
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 425ºF and line a large baking sheet with parchment paper. Chop sweet potatoes into ½ inch thin French fries and place in a medium mixing bowl. Drizzle olive oil over fries and season with salt and pepper. Gently toss to coat. Spread fries on the bottom half of baking pan.
- In a separate medium mixing bowl, combine ingredients for salmon burger. Mix thoroughly. Use hands to form mixture into 4 patties. Place onto baking sheet ½ inch apart. Bake for 15 minutes. Carefully flip burgers using a spatula and gently toss sweet potato fries. Return to oven for 15 minutes longer. Cool 5 minutes.
- Combine ingredients for red pepper aioli in a blender and blend until smooth. Divide between 4 small sauce cups.
- Place 1 lettuce leaf in the large compartment of 4 teal MPOF container. Set a salmon burger on top and place thinly sliced onion on top. Divide sweet potato fries between 4 smaller compartments.
Notes
If you are wanting a bun for your burger, store it on the side to prevent the bun from getting soggy.
Nutrition
Calories: 649kcal | Carbohydrates: 22.2g | Protein: 30.5g | Fat: 48.4g | Fiber: 4.5g
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