Salmon Cake with Garden Salad

Preheat the oven to 425 degrees F (220 degrees C).

Mince the Garlic (1 clove). Finely chop Onion (1/8).

Place Skinless Salmon Fillets (1.5 lb) on a parchment-lined baking tray, brush Olive Oil (1 Tbsp), and season with Salt (to taste) and Ground Black Pepper (to taste). Bake for 10-12 minutes, or until cooked through

Remove salmon from the tray. In a bowl, flake the salmon with forks, remove any bones and set aside to cool.

Once cooled, add in garlic, Mayonnaise (2 Tbsp), Dried Dill Weed (as needed), Dijon Mustard (4 tsp), Eggs (2), 1 Tbsp zest and 2 Tbsp juice from the Lemon (1), onion and Panko Breadcrumbs (1 1/2 cups). Season with Salt (to taste) and Ground Black Pepper (to taste). Mix until combined.

Form the mixture into 3-inch wide patties (about 1/2-inch thick).

In a non-stick skillet over medium heat, add Olive Oil (1 Tbsp), carefully place the patties into the hot oil. Cook for 3-4 minutes on each side. Repeat until you finish cooking all the patties.

In a small mixing bowl, combine Hummus (1 cup), 1 Tbsp of Lemon Juice, Dijon Mustard (2 Tbsp), and Water (2 Tbsp). Mix until smooth.

Toss Salad Greens (6 cups) with hummus dressing.

Serve salmon cake with salad.