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Salmon Patty Plate with Dill Yogurt Sauce and Corn Salad

This pan-seared dish pairs canned salmon with plain Greek yogurt, fresh dill and corn kernels. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety High protein Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

45 g Protein
44 g Carbohydrates
33 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 133g canned salmon (drained) 277 kcal
  • 39g egg 56 kcal
  • 20g breadcrumbs 79 kcal
  • 12g green onion (sliced) 5 kcal
  • 8g Dijon mustard 6 kcal
  • 8g olive oil 71 kcal
  • 63g plain Greek yogurt (2%) 46 kcal
  • 12g lemon juice 4 kcal
  • 2g fresh dill (chopped) 1 kcal
  • 110g corn kernels (cooked) 95 kcal
  • 79g cherry tomatoes (halved) 14 kcal

Cooking instructions

  1. canned salmon (drained)eggbreadcrumbsgreen onion (sliced)Dijon mustard
    In a bowl, mix salmon, egg, breadcrumbs, green onion, and Dijon mustard. Form into 2 small patties.
  2. olive oil
    Heat olive oil in a nonstick skillet over medium heat. Cook patties 3 to 4 minutes per side until browned and heated through.
  3. plain Greek yogurt (2%)lemon juicefresh dill (chopped)
    In a small bowl, stir yogurt with lemon juice, dill, and a pinch of salt to make the sauce.
  4. corn kernels (cooked)cherry tomatoes (halved)
    Toss corn with cherry tomatoes and a small pinch of salt.
  5. canned salmon (drained)plain Greek yogurt (2%)fresh dill (chopped)corn kernels (cooked)
    Plate salmon patties with corn salad and dollops of dill yogurt sauce.
  6. Spoon extra sauce over the patties as desired.

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