Ingredients

- 2 ounces wild caught salmon (canned)
- 1/8 avocado
- 1 egg
- 1 teaspoon lemon, juiced
- ½ teaspoon dried dill
- 1 teaspoon coconut oil
- Himalayan sea salt and pepper to taste

1. Preheat oven to 350 degrees.

2. Combine all of the ingredients in a bowl. Mash the avocado and whisk the egg with a fork. Mash the mixture until it is all combined. You don't want to overwork the mixture or make it completely smooth, but you want it well combined and thickened.

3. Heat a non-stick pan over medium-low heat and melt coconut oil. Form the mixture into a patty and place on the pan. Cook for 2-3 minutes per side, turning with a spatula. You want the patties to brown before you turn them. Transfer the patties to a parchment lined baking sheet and bake for 8-10 minutes.

4. You'll know they're done when they have risen slightly in the middle, and they bounce back at you when pressed with a finger.

5. Serve with 2 cups of fresh greens!

This recipe makes 1 serving. This equates to the serving having - 3 ounces of Protein, 2 servings of Vegetables (if served with fresh greens), and 2 servings of Healthy Fat on the IHC Plan.