• Prepare the veggies and other ingredients so you can cook the salmon and the veggies at the same time. (I recommend using a chopper so that the veggies are as fine as possible. I linked my chopper and other products above the recipe).
• First, begin with the veggies. Heat a large pan on medium heat for 1 minute
• Add the veggies and spices to the pan and saute for 10 minutes, stirring occasionally. (The veggies must be very fine for them to cook in 10 minutes.
• To get the salmon started, heat the ghee in a medium non-stick pan on med-high heat for 1 minute
• Add the salmon and cook on the first side for 4 minutes
• After 4 minutes, decrease the salmon pan's heat to medium and flip the salmon. Cook on the second side for 4 minutes.
• When the salmon is done, place it in a large mixing bowl in the freezer (trust me) until the veggies are done
• When the veggies are done, set them aside to cool.
• Remove the salmon from the freezer and use your hands to flake it into very small pieces. It will have the consistency of canned tuna
• Next, add the almond flour, almond yogurt, mustard, and egg to the salmon bowl
• Mix until the egg and flour are thoroughly combined with all the ingredients
• Add the cooled veggies to the bowl with the flour mixture
• Use a ¼ measuring cup to divide the mixture into 18 equal cakes
• Roll the ¼ cup of salmon mix in your hands to form a ball
• Flatten the ball, sealing any cracked edges that may appear when flattening (I flatten them just enough to ensure the cakes cook through without burning. The circle of the cake should be a little bigger than the ¼ c scoop). 
• Heat a flat pan or griddle on med-high heat for 1 minute 
• Spray or lightly brush the griddle with avocado oil AFTER it has heated, decrease to medium heat
• Place half of the salmon cakes on the heated pan and cook on first side for 2 minutes
• Flip cakes to the second side and cook for another 2 minutes, pressing down gently to flatter the cake a little more
• Flip the cakes a 2nd and 3rd time, cooking for an additional 1 minute on each side.
• Repeat the cooking steps a second time for the cakes that didn't fit on the pan the first time.
• Serve for lunch or dinner, as a snack, or even an appetizer!

Lemon Cucumber Dill Sauce

• Place all ingredients in a food processor and blend until it is a thin, dressing consistency