Salmon Cakes:

• 1 lb. salmon
• salt & pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon avocado oil
• 1/2 red pepper, diced
• 1 shallot, diced
• 1 garlic clove, minced
• 1/2 cup gluten-free panko
• 1/3 cup mayonnaise
• 1.5 tablespoon dijon mustard
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 2 tablespoons unsalted butter

Lemon Dill Yogurt Sauce:

• 5.3 oz. plain greek yogurt
• 1 – 1.5 tablespoons of fresh lemon juice
• 1 garlic clove, minced
• 1.5 tablespoons fresh dill, chopped
• 1 tablespoon chives, chopped
• 1/8 teaspoon red pepper flakes
• salt & pepper to taste

Optional: spring mix, lemon wedges