Sometimes you just need a quick and easy weeknight meal that’s also healthy and good. This one fits that bill. The salmon burgers are satisfying without being heavy, and the green chili cumin combo really sets off the flavor of the fish. The freshness of the dill with the potatoes and the simplicity of the green beans combine to make this one of my favorite easy meals.
For the salmon:
One pound salmon filets, dried on a paper towel and skin cut off.
One half a white onion, diced
1/3-1/2 cup green chili from a can or jar
1 tsp salt
1 tsp cumin
1/2 tsp cracked pepper
1/2 cup almond flour
For the potatoes:
Four medium Yukon gold potatoes, pre-baked for about three minutes in the microwave (bake them all together, not separately).
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.