Baked Salmon Cakes with Dill-Avocado Sauce and Roasted Brussels Sprouts

Preheat the oven to 200°C. Trim and halve the Brussels sprouts, then toss them in olive oil, salt, and pepper on a baking sheet, spreading them out in a single layer cut-side down for even roasting.

In a large bowl, flake the salmon and gently mix with beaten eggs, almond flour, diced red onion, capers, chopped dill, lemon zest, Dijon mustard, salt, and pepper until just combined. Form into 8 patties, about 2 cm thick, and place on a parchment-lined tray. Refrigerate for 15 minutes to firm up.

Place the tray of Brussels sprouts in the preheated oven at 200°C. Roast for 25–30 minutes, shaking the tray halfway through, until the sprouts are golden brown and crispy on the edges.

Remove the salmon patties from the refrigerator. Lightly brush both sides of each patty with olive oil. Place them on a separate parchment-lined baking tray and bake in the same 200°C oven for 15–18 minutes, flipping halfway, until golden brown and heated through.

In a small food processor or with a fork, blend the avocado flesh with Greek yogurt, lemon juice, chopped dill, minced garlic, salt, and pepper until smooth and creamy. Set aside in a small bowl.

Check the Brussels sprouts for a golden, crispy exterior and fork-tender interior; remove from oven if done. Ensure salmon cakes are golden brown on both sides and heated through; remove from oven. If either needs more time, return to oven for 2–3 additional minutes.

Divide the baby spinach among four plates as a base. Place two warm salmon cakes on each bed of spinach, drizzle generously with dill-avocado sauce, and serve a portion of roasted Brussels sprouts alongside.