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 (1/2 tsp), Dijon Mustard (1 1/2 Tbsp), Eggland's Best Classic 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.