Omega-3 fatty acids play a vital role with powerful benefits for our entire body and brain. My introduction to Omega-3’s was through my nutritional coach who taught me the importance of incorporating Omega-3 fatty acids into my every day eating as a way of helping with weight loss and for reducing inflammation to help reverse disease which in turn helps with weight loss. Its a continuous cycle which where one action encourages the other and then back again.
I now use this knowledge to seek out foods that have a higher Omega-3 to Omega-6 ratio. This is important
because Omega-6 fats, unlike Omega-3 fats actually cause inflammation and disease in the body and we ingest an incredibly disproportion/amount of Omega-6 fatty acids in our everyday diets. This salmon patty recipe is a great source of Omega-3 fatty acids which is also low-carb, keto and paleo friendly.
This recipe is a great way to use up left-over salmon which is high in Omega-3 fats and super easy to make for lunch or dinner!
- 6 cups baby arugula
- 2 cups cherry tomatoes halved
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. In a large mixing bowl, add all ingredients except oil and mix until well combined. Make equal sized patties from mixture. Arrange patties in prepared baking dish and bake for 15 minutes
Add 3 tablespoons avocado oil in frying pan on high heat. Remove salmon burgers from oven and transfer into heated skillet. Sear patties for about 1 minute on both sides.
In a bowl, mix together arugula and tomatoes. Serve salmon patties with lemon wedges or your favorite condiments. Divide salad and patties onto serving plates and serve. Feel free to eat salad with or without your favorite salad dressing. I try to keep it simple with a splash of avocado oil, apple cider vinegar, salt and pepper.